Mango Chicken Wraps

Name: Mango Chicken Wraps with Green Pepper
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 North Indian Style Spice Mix; 40 Mango Chutney; 1 Echalion Shallot; 1 Baby Gem Lettuce; Diced Chicken Thigh; 3.96 Plain Taco Tortillas; 30 Tomato Puree; 1 Garlic Clove**; ½ Red Chilli; 3 British Chicken Thighs; ½ Lemon; 1 Green Pepper; 1 Carrot; 1 Coriander

with Green Pepper

Recipe Development TeamPublished on October 16, 2019

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Full of fresh, sweet and tangy flavour, our mango chicken wraps are the perfect recipe for busy evenings. With pan-fried chicken and fresh vegetables, you’ve got a light yet super satisfying dish!

Tags:

Spicy

•Under 600 calories

Allergens:

Cereals containing gluten

The quantities provided above are averages only.

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 war 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.

Total35 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

North Indian Style Spice Mix

Mango Chutney

Echalion Shallot

Baby Gem Lettuce

Diced Chicken Thigh

3.96

Plain Taco Tortillas

(Contains: Cereals containing gluten)

Tomato Puree

Garlic Clove**

Red Chilli

British Chicken Thighs

Lemon

Green Pepper

(May contain traces of: Celery)

Carrot

Coriander

Nutritional information

Energy (kcal)539 kcal

Energy (kJ)2255 kJ

Fat14 g

of which saturates4 g

Carbohydrate58 g

of which sugars23 g

Protein45 g

Salt1.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Knife

•Grill Pan

•Bowl

•Baking Tray

Cooking Instructions and Tips

Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Halve the pepper, discard the core and seeds. Thinly slice. Zest and halve the lemon. Halve the chilli lengthways, deseed and finely chop. Roughly chop the coriander (stalks and all). Trim the root from the baby gem lettuce, halve lengthways, thinly slice widthways. Trim and coarsely grate the carrot (no need to peel).

Preheat your oven to 200°C. Heat a drizzle of oil in a large frying pan over medium high heat. Once hot, add the diced chicken and sliced pepper to the pan. Season with salt and pepper. IMPORTANT: Wash your hands after handling raw meat. Stir-fry until the peppers have softened and the chicken is golden all over, 6-8 mins.Lower the heat slightly and add the shallot to the pan.

Continue to stir-fry until the shallot is softened and chicken is cooked, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle! Meanwhile, mix the garlic, lemon zest, tomato puree, curry powder (careful, it's hot!) and half of the mango chutney together 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 minute then remove from the heat.

Pop the soft shell tacos on the middle shelf of your oven to warm through, 2-3 mins.

Meanwhile, pop the carrot, lettuce, half the coriander and a pinch of chilli in a bowl along with a squeeze of lemon and a drizzle of oil. Season with salt and pepper. Toss to combine.

To assemble, lay out the soft shell tacos (2 per person) and spread the remaining mango chutney in the centre of each one. Share the salad between each wrap (you might have some leftover to have on the side). Add the mango chutney chicken on top. Sprinkle over some remaining chilli and coriander. Fold over one end to encase the base of the filling and roll up! Serve with any remaining salad on the side and enjoy!