Sticky Mango Chicken Wraps
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Sticky Mango Chicken Wraps

Sticky Mango Chicken Wraps

with Spiced Red Pepper and Potato Wedges

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:
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

1

North Indian Style Spice Mix

2

Potatoes

40

Mango Chutney

1

Echalion Shallot

1

Baby Gem Lettuce

260

Diced Chicken Thigh

3.6

Plain Taco Tortillas

(Contains Cereals containing gluten)

30

Tomato Puree

1

Garlic Clove

½

Lemon

1

Mayonnaise

1

Coriander

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Nutritional information

Energy (kcal)728 kcal
Energy (kJ)3046 kJ
Fat26 g
of which saturates5 g
Carbohydrate86 g
of which sugars21 g
Protein39 g
Salt1.44 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Bowl
Zester
Grill Pan
Plate

Instructions

Roast the Wedges
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.

Finish the Prep
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.

Start Cooking
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.

Add the Flavour
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.

Warm the Tortillas
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.

Dish Up
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!