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Mango Chutney Glazed Chicken Wraps

Mango Chutney Glazed Chicken Wraps

with Spiced Red Pepper and Potato Wedges

Family Friendly
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Full of sweet and tangy flavour, our pan-fried chicken wraps seasoned with fragrant spices and mango mixture are the perfect recipe for busy evenings. Fried shallots and red pepper lend a sweetness to the dish, while the baby gem lettuce adds freshness and crunch. Sprinkle with red chilli to give the wrap a welcome kick of heat. Serve with crispy baked potato wedges and a side of mayo mixed with chutney for further tang.

Allergens:GlutenEggMustard
Preparation Time35 minutes
Difficulty levelLevel 2
Ingredients
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)

Lemon

1 bunch(es)

Coriander

1 unit(s)

Baby Gem Lettuce

280 grams

Diced Chicken Thigh

1 sachet

Tomato Puree

1 pot(s)

North Indian Style Curry Powder

1 pot(s)

Mango Chutney 40g

4 unit(s)

Soft Shell Taco

(ContainsGluten)

1 sachet

Mayonnaise

(ContainsEgg, Mustard)
Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)3084 kJ
Energy (kcal)737 kcal
Fat26.0 g
of which saturates5.0 g
Carbohydrate85 g
of which sugars22.0 g
Dietary Fiber3 g
Protein40 g
Salt1.3 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Bowl
Frying Pan
Plate
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 on a large baking tray in a single layer. Drizzle with oil, salt and pepper. Toss to coat in the oil, then roast on the top shelf of your oven until golden, 25-30 mins, turning halfway through cooking.

2

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. 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 bowl.

3

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. Season with salt and pepper. Stir-fry until the peppers have softened and the chicken is golden all over, 6-8 mins. Add the shallot to the pan.

4

Continue to stir-fry until the shallot is softened and chicken is cooked, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle! Meanwhile, mix the garlic, lemon zest, tomato puree,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 caramelise, 1 more minute. Remove from the heat.

5

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

6

To assemble, lay out the wraps (2 per person) and spread the remaining mayonnaise in the centre of each one. Share the baby gem lettuce between each wrap. 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, leftover lemon wedges and mango chutney mayo on the side. Enjoy!