Mango Chutney Glazed Chicken Breast 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. 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.

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.

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.

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.

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!