Mango Chutney Curried Chicken Wraps
with Wedges, Pepper and Pea Shoots
- Cereals containing gluten
- May contain traces of allergens
- Celery
These Mango Chutney Curried Chicken Wraps are bursting full of flavours and make the perfect dinner night option from HelloFresh. Cook up a fresh start!
Ingredients
450
Potatoes
1
Echalion Shallot
1
Garlic Clove
1
Bell Pepper
(May be present: Celery)
260
Diced Chicken Thigh
30
Tomato Puree
1
North Indian Style Spice Mix
80
Mango Chutney
6
Plain Taco Tortillas
(Contains: Cereals containing gluten)
40
Pea Shoots
Not included in your delivery
2
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press).
Halve the pepper and discard the core and seeds. Slice into thin strips.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the diced chicken and sliced pepper to the pan. Season with salt and pepper.
Stir-fry until the peppers have softened and the chicken is golden all over, 6-8 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Add the shallot to the pan and stir-fry until the shallot has softened and the chicken is cooked, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, mix the garlic, tomato puree, North Indian style spice mix and half 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 to caramelise, 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.
Lay the tortillas (3 per person) onto your plates and share out half the mayonnaise in the centre of each one (see ingredients for amount).
Add the pea shoots and mango chutney chicken, then drizzle over the remaining mayo and mango chutney.
Fold over one end to encase the filling and roll up. Serve with the wedges alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sweet-and-spicy balance of mango chutney and North Indian spices is widely enjoyed, though some find the overall flavour too sweet or the spice mix too dominant.
- Ease of prep: Most find this straightforward and quick to pull together, though assembling the wraps can get a little messy.
- Suggestions: Use only half the spice mix if cooking for children or those sensitive to heat; add a splash of water to loosen the sauce if it becomes too thick. Consider swapping the wedges for a fresh salad or rice for a lighter meal, and reduce the mango chutney slightly if you prefer a less sweet finish.
- Next-day meals: The chicken filling reheats well, and at least one reviewer enjoyed it cold straight from the fridge, making it a handy option for lunch the following day.
- Portions: There is a recurring note that the chicken quantity feels tight for six tortillas; filling two or three wraps per person generously, rather than three lightly, tends to work better.
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