Mango Chutney Glazed Chicken Wraps

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.