Mango Chutney Glazed Chicken Wraps

Name: Mango Chutney Glazed Chicken Wraps with Spiced Green Pepper and Potato Wedges
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 450 Potatoes; 1 Echalion Shallot; 1 Garlic Clove**; 1 Green Pepper; 1 Baby Gem Lettuce; 260 Diced Chicken Thigh; 30 Tomato Puree; 1 North Indian Style Spice Mix; 80 Mango Chutney; 6 Plain Taco Tortillas; 1 Mayonnaise

with Spiced Green Pepper and Potato Wedges

Recipe Development TeamPublished on February 16, 2021

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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 gluten

The quantities provided above are averages only.

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 war 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.

Total35 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

Echalion Shallot

Garlic Clove**

Green Pepper

(May contain traces of: Celery)

Baby Gem Lettuce

260

Diced Chicken Thigh

Tomato Puree

North Indian Style Spice Mix

Mango Chutney

Plain Taco Tortillas

(Contains: Cereals containing gluten)

Mayonnaise

Nutritional information

Energy (kcal)859 kcal

Energy (kJ)3642 kJ

Fat21 g

of which saturates5.6 g

Carbohydrate121 g

of which sugars30 g

Protein43.2 g

Salt1.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Spoon

•Grill Pan

•Small Bowl

•Plate

Cooking Instructions and Tips

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.

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.

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, 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.

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!