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Mango Chicken Wraps

Mango Chicken Wraps

with Green Pepper

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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:Under 600 caloriesSpicy
Allergens:Cereals containing Gluten

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 Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 unit(s)

Green Pepper

½ unit(s)


½ unit(s)

Red Chilli

1 bunch(es)


1 unit(s)

Baby Gem Lettuce

1 unit(s)


280 grams

Diced Chicken Thigh

1 sachet

Tomato Puree

1 pot(s)

North Indian Style Spice Mix

1 pot(s)

Mango Chutney

4 unit(s)

Plain Taco Tortilla

(ContainsCereals containing Gluten)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2255 kJ
Energy (kcal)539 kcal
Fat14.0 g
of which saturates4.0 g
Carbohydrate58 g
of which sugars23.0 g
Protein45 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Baking Tray
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). 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!