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Mango Chutney Glazed Chicken Wraps

Mango Chutney Glazed Chicken Wraps

with Spiced Pepper and Potato Wedges

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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.

Tags:Spicy
Allergens:GlutenEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Baking Potato

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 unit(s)

Bell 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 Spice Mix

1 pot(s)

Mango Chutney

4 unit(s)

Tortilla

(ContainsGluten)

1 sachet

Mayonnaise

(ContainsEgg)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2947 kJ
Energy (kcal)704 kcal
Fat20.12 g
of which saturates5.09 g
Carbohydrate88.88 g
of which sugars23.23 g
Protein40.25 g
Salt1.301 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Knife
Garlic Press
Bowl
Zester
Frying Pan
Spoon
Small Bowl
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!