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Mango Chutney Glazed Chicken Wraps

Mango Chutney Glazed Chicken Wraps

with Spiced Green 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:Family Friendly
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 Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

450 grams

Potato

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 unit(s)

Green Pepper

1 unit(s)

Baby Gem Lettuce

280 grams

Diced Chicken Thigh

1 sachet

Tomato Puree

1 pot(s)

North Indian Style Spice Mix

2 sachet

Mango Chutney

6 unit(s)

Plain Taco Tortilla

(ContainsCereals containing gluten)

1 sachet

Mayonnaise

(ContainsEgg, Mustard)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3642 kJ
Energy (kcal)859 kcal
Fat21.0 g
of which saturates5.6 g
Carbohydrate121 g
of which sugars30.0 g
Protein43.2 g
Salt1.9 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
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. Trim the root from the baby gem lettuce, halve lengthways, thinly slice widthways.

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, 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.

6

To assemble, lay out the wraps 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, drizzle with any leftover mayo and mango chutney. Fold over one end to encase the base of the filling and roll up! Serve with the potato wedges on the side. Enjoy!