Curried Chicken Wraps

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.