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Mango Chutney Glazed Chicken Wraps
Mango Chutney Glazed Chicken Wraps

Mango Chutney Glazed Chicken Wraps

with Wedges, Pepper and Baby Gem

Recipe Development Team
Recipe Development TeamPublished on December 02, 2021
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A customer favourite, this Mango Chutney Glazed Chicken Wraps is a tried-and-tested recipe that always wins with a crowd.

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.

Total40 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450

Potatoes

1

Red Onion

1

Garlic Clove**

1

Bell Pepper

(May contain traces of: Celery)

1

Baby Gem Lettuce

260

Diced Chicken Thigh

30

Tomato Puree

1

North Indian Style Spice Mix

80

Mango Chutney

6

Plain Taco Tortillas

(Contains: Cereals containing gluten)

Not included in your delivery

2

Mayonnaise

Nutritional information

Energy (kcal)948 kcal
Energy (kJ)3968 kJ
Fat32 g
of which saturates8 g
Carbohydrate128 g
of which sugars32 g
Protein42 g
Salt1.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Garlic Press
•Grill Pan
•Small Bowl

Cooking Instructions and Tips

Roast the Wedges
1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray in a single layer. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Finish the Prep
2

Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Halve the pepper, discard the core and seeds, then thinly slice. Trim the baby gem, halve lengthways, then thinly slice.

Start Cooking
3

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken and sliced pepper to the pan. IMPORTANT: Wash your hands after handling raw chicken and its packaging. Season with salt and pepper. Stir-fry until the peppers have softened and the chicken is golden all over, 6-8 mins.

Bring on the Flavour
4

Add the onion to the pan and continue to stir-fry until the onion has softened and the chicken is cooked, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Meanwhile, mix the garlic, tomato puree, North Indian style spice mix and half the mango chutney together in a small bowl. Stir the mixture into the pan until well combined. Cook until everything begins to caramelise, 1 more min. Remove from the heat.

Warm the Tortillas
5

Pop the tortillas on the middle shelf of your oven to warm through, 2-3 mins.

Assemble the Wraps
6

To make your wraps, lay out the tortillas (3 per person) and share out half the mayonnaise (see ingredients for amount) in the centre of each one. Add the baby gem lettuce and mango chutney chicken, then drizzle over any remaining mayo and mango chutney. Fold over one end to encase the filling and roll up. Serve with the potato wedges on the side. Enjoy!

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