Mango Chutney Curried Chicken Wraps

Name: Mango Chutney Curried Chicken Wraps with Wedges, Pepper and Rocket
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: 450 grams Potatoes; 1 unit(s) Garlic Clove**; 1 unit(s) Bell Pepper; 240 grams Diced British Chicken Thigh; 30 grams Tomato Puree; 1 sachet(s) North Indian Style Spice Mix; 80 grams Mango Chutney; 6 unit(s) Plain Taco Tortillas; 20 grams Wild Rocket; 2 tbsp Mayonnaise

with Wedges, Pepper and Rocket

Get 50% off 1st box + free snacks for life!

This Mango Chutney Curried Chicken 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 grams

Potatoes

1 unit(s)

Garlic Clove**

1 unit(s)

Bell Pepper

(May contain traces of: Celery)

240 grams

Diced British Chicken Thigh

30 grams

Tomato Puree

1 sachet(s)

North Indian Style Spice Mix

80 grams

Mango Chutney

6 unit(s)

Plain Taco Tortillas

(Contains: Cereals containing gluten)

20 grams

Wild Rocket

Not included in your delivery

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3809 kJ

Energy (kcal)910 kcal

Fat26.6 g

of which saturates6.2 g

Carbohydrate128.1 g

of which sugars31.1 g

Dietary Fibre11.8 g

Protein43 g

Salt2.1 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 bell 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 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 pepper are fully coated.

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

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

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!