HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCurried Chicken Wraps
Curried Chicken Wraps

Curried Chicken Wraps

with Mango Chutney, Yoghurt and Baby Gem Salad

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These delicious Curried Chicken Wraps have been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:WW ApprovedUnder 650 calories
Allergens:Cereals containing glutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

½ unit(s)


½ unit(s)

Red Chilli

1 unit(s)

Baby Gem Lettuce

1 unit(s)


280 grams

Diced Chicken Thigh

1 sachet(s)

Tomato Puree

1 sachet(s)

North Indian Style Spice Mix

2 sachet(s)

Mango Chutney

4 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

75 grams

Greek Style Natural Yoghurt

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2574 kJ
Energy (kcal)615 kcal
Fat23.3 g
of which saturates7.8 g
Carbohydrate63.9 g
of which sugars32.2 g
Protein37.8 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Zest and halve the lemon. Halve the chilli lengthways, deseed and finely chop.
Trim the baby gem, halve lengthways, then thinly slice widthways. Trim and coarsely grate the carrot (no need to peel).


Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, add the diced chicken and season with salt and pepper. Stir-fry until the chicken is golden all over, 6-8 mins.
Lower the heat slightly, then add the shallot and stir-fry until the shallot has softened and the chicken is cooked through, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.


Meanwhile, preheat your oven to 200°C.
Mix together the garlic, lemon zest, tomato puree, North Indian style spice mix (add less if you don't like heat) and half the mango chutney in a small bowl.
Once the chicken is cooked, stir the mixture into the pan until well combined. Cook until everything begins char, 1 more min, then remove from the heat. 


Pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.


Meanwhile, add the carrot, lettuce and some chopped chilli (careful, it's hot - use less if you don't like heat) to a medium bowl.
Squeeze in some lemon juice and drizzle with a little oil. Season with salt and pepper, then toss to combine.


When ready, pop the warmed tortillas on your plates (2 per person).
Spread a spoonful of the remaining mango chutney in the centre of each, then top with a handful of salad, the curried chicken and a spoonful of yoghurt. Sprinkle over some more chopped chilli if you'd like more heat.
Fold over one end to encase the base of the filling and roll up. Serve with the remaining salad alongside.