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Mango Chutney Curried Chicken Wraps

Mango Chutney Curried Chicken Wraps

with Wedges, Pepper and Baby Gem

Customer Favourites
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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

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 Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potatoes

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 unit(s)

Green Pepper

1 unit(s)

Baby Gem Lettuce

280 grams

Diced Chicken Thigh

1 sachet

Tomato Puree

1 sachet

North Indian Style Spice Mix

2 sachet

Mango Chutney

6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

Not included in your delivery

2 tbsp

Mayonnaise

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3871 kJ
Energy (kcal)925 kcal
Fat31.0 g
of which saturates8.0 g
Carbohydrate121 g
of which sugars29.0 g
Protein41 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Frying Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

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.

2

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, then thinly slice. Trim the baby gem, halve lengthways, then thinly slice widthways.

3

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.

4

Add the shallot 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.

5

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

6

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!