Mango Chutney Curried Chicken Breast Wraps

Name: Mango Chutney Curried Chicken Breast Wraps with Wedges, Pepper and Rocket
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: 450 Potatoes; 1 Garlic Clove**; 1 Bell Pepper; 260 Diced British Chicken Breast; 30 Tomato Puree; 1 North Indian Style Spice Mix; 80 Mango Chutney; 6 Plain Taco Tortillas; 20 Wild Rocket; 2 Mayonnaise

with Wedges, Pepper and Rocket

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This Mango Chutney Curried Chicken Breast Wraps is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

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.

Total45 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Garlic Clove**

Bell Pepper

(May contain traces of: Celery)

260

Diced British Chicken Breast

Tomato Puree

North Indian Style Spice Mix

Mango Chutney

Plain Taco Tortillas

(Contains: Cereals containing gluten)

Wild Rocket

Not included in your delivery

Mayonnaise

Nutritional information

Energy (kcal)830 kcal

Energy (kJ)3473 kJ

Fat16.7 g

of which saturates3.2 g

Carbohydrate123.1 g

of which sugars30.9 g

Protein46.3 g

Salt2.2 g

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

Utensils

•Baking Tray

•Garlic Press

•Pan

•Small Bowl

Instructions

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, 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 brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, in a small bowl, mix together the garlic, tomato puree, North Indian style spice mix and half the mango chutney.

Once the chicken is cooked, stir the mixture into the pan until the chicken and peppers are fully coated.

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

Pop the tortillas (3 per person) onto your plates and share out half the mayonnaise in the centre of each one (see pantry for amount).

Top with the rocket 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!