Mango Chutney Curried Diced Chicken Breast Wraps

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, 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 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.

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