Mango Chutney Curried Chicken Wraps

Name: Mango Chutney Curried Chicken Wraps with Wedges, Pepper and Baby Gem
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 450 Potatoes; 1 Red Onion; 1 Garlic Clove**; 1 Green Pepper; 1 Baby Gem Lettuce; 260 Diced Chicken Thigh; 30 Tomato Puree; 1 North Indian Style Spice Mix; 80 Mango Chutney; 6 Plain Taco Tortillas; 2 Mayonnaise

with Wedges, Pepper and Baby Gem

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A customer favourite, these Mango Chutney Curried Chicken Wraps are a tried-and-tested recipe that always wins with a crowd.

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.

Total40 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Red Onion

Garlic Clove**

Green Pepper

(May contain traces of: Celery)

Baby Gem Lettuce

260

Diced Chicken Thigh

Tomato Puree

North Indian Style Spice Mix

Mango Chutney

Plain Taco Tortillas

(Contains: Cereals containing gluten)

Not included in your delivery

Mayonnaise

Nutritional information

Energy (kcal)958 kcal

Energy (kJ)4009 kJ

Fat32.8 g

of which saturates8.5 g

Carbohydrate130.8 g

of which sugars38.5 g

Protein46.5 g

Salt3.2 g

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

Utensils

•Chopping Board

•Baking Tray

•Knife

•Grill Pan

•Small Bowl

Instructions

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges 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.

Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Halve the pepper, discard the core and seeds, then thinly slice. Trim the baby gem, halve lengthways, then thinly slice widthways.

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. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Season with salt and pepper. Stir-fry until the peppers have softened and the chicken is golden all over, 6-8 mins.

Add the onion to the pan and continue to stir-fry until the onion 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. Stir the mixture into the pan until well combined. Cook until everything begins to caramelise, 1 more min. Remove from the heat.

Pop the tortillas onto a baking tray and onto the middle shelf of your oven to warm through, 2-3 mins.

To assemble, lay out the tortillas (3 per person) and share out half the mayonnaise (see ingredients for amount) in the centre of each one. Add the baby gem lettuce 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 potato wedges on the side. Enjoy!