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Mango Chutney Glazed Chicken Wraps

Mango Chutney Glazed Chicken Wraps

with Spiced Yellow Pepper and Potato Wedges

Family Friendly
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We love good Chicken Wraps with Wedges and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing GlutenEggMustard

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 Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Baking Potato

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 unit(s)

Yellow Pepper

½ unit(s)


1 bunch(es)


1 unit(s)

Baby Gem Lettuce

280 grams

Diced Chicken Thigh

1 sachet

Tomato Puree

1 pot(s)

North Indian Style Spice Mix

1 pot(s)

Mango Chutney

4 unit(s)

Plain Taco Tortilla

(ContainsCereals containing Gluten)

1 sachet


(ContainsEgg, Mustard)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3084 kJ
Energy (kcal)737 kcal
Fat26.0 g
of which saturates5.0 g
Carbohydrate85 g
of which sugars22.0 g
Protein40 g
Salt1.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil and season with a pinch of salt and pepper. Toss to coat in the oil, then roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.


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. Thinly slice. Zest the lemon and cut into wedges. Halve the chilli lengthways, deseed and slice thinly. Roughly chop the coriander (stalks and all). Trim the root from the baby gem lettuce, halve lengthways, thinly slice widthways. Mix the baby gem lettuce and half the coriander together in a large bowl.


Heat a drizzle of oil in a large frying pan over medium-high heat. Once hot, add the diced chicken and sliced pepper to the pan, along with a good pinch of salt and pepper. Stir-fry until the pepper has softened and the chicken is golden all over, 6-8 mins. Add the shallot to the pan.


Continue to stir-fry until the shallot is soft and chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle! Meanwhile, mix the garlic, lemon zest, tomato purée, curry powder and half of 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 char, 1 more minute then remove from the heat.


Pop the soft shell tacos on another baking tray on the middle shelf of your oven to warm through, 2-3 mins. In a small bowl, mix half the mayo with the remaining mango chutney.


To assemble, lay out the tortillas (two per person) and spread the remaining mayonnaise in the centre of each one. Share the baby gem lettuce between each tortilla. Add the mango chutney chicken on top. Sprinkle over the remaining coriander. Fold over one end to encase the base of the filling and roll up! Serve with the potato wedges, lemon wedges and mango chutney mayo on the side. Enjoy!