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Mango Chutney Glazed Chicken Breast Wraps

Mango Chutney Glazed Chicken Breast Wraps

with Wedges, Pepper and Baby Gem

Custom recipe
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These Mango Chutney Glazed Chicken Wraps are bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

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 Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Garlic Clove

1 unit(s)

Red Onion

450 grams

Potatoes

1 unit(s)

Bell Pepper

2 sachet

Mango Chutney

1 sachet

Tomato Puree

280 grams

Diced Chicken Breast

1 sachet

North Indian Style Spice Mix

Not included in your delivery

2 tbsp

Mayonnaise

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3651 kJ
Energy (kcal)873 kcal
Fat21.0 g
of which saturates5.0 g
Carbohydrate128 g
of which sugars32.0 g
Protein47 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Garlic Press
Frying Pan
Small 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 in a single layer. 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 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.

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 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 onion to the pan and continue to stir-fry until the onion is 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. Once the chicken is cooked, 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 on 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 any leftover mayo and mango chutney. Fold over one end to encase the filling and roll up. Serve with the potato wedges on the side. Enjoy!