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Mango Chutney Curried Prawn Wraps

Mango Chutney Curried Prawn Wraps

with Wedges, Pepper and Rocket
Recipe Development Team
Recipe Development TeamUpdated on August 18, 2026
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Calories
: 
608 kcal
Protein
: 
23g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Crustaceans
  • Mustard
  • Wheat
  • Cereals containing gluten
  • Milk

Our Mango Chutney Curried Chicken Wraps are sure to be a new family favourite. North Indian style spice mix is used here to give the chicken a tasty flavour boost, containing spices such as chilli flakes, ground cumin, turmeric and ginger.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 unit(s)

Garlic Clove

1 unit(s)

Bell Pepper

160 grams

King Prawns

(Contains: Crustaceans)

50 grams

Korma Curry Paste

(Contains: Mustard)

40 grams

Mango Chutney

4 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

20 grams

Wild Rocket

Energy (kJ)2545 kJ
Energy (kcal)608 kcal
Fat12.7 g
of which saturates4.5 g
Carbohydrate101.8 g
of which sugars23.3 g
Dietary Fibre10.1 g
Protein23 g
Salt3.2 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Garlic Press
•Pan

Cooking Steps

Roast the Wedges
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

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.

Get Prepped
2

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.

Get Frying
3

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the prawns and sliced pepper. Season with salt and pepper and stir-fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

Add the Spicy Flavour
4

Once the prawns are cooked, stir the korma curry paste, garlic and mango chutney into the pan until the prawns and pepper are fully coated.

Remove the pan from the heat to allow to cool for a couple of mins.

Tortilla Time
5

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

Stir half the Greek style yoghurt into the cooked prawns.

Assemble your Wraps
6

Put the tortillas onto your plates and share out the remaining yoghurt in the centre of each one.

Top with the rocket and mango chutney prawns. Fold over one end to encase the filling and roll up.

Serve with the wedges alongside.

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