Is there anyone who can resist the delight of well-made Chicken Wraps? This Mango Chutney Glazed Chicken Wraps with Spiced Pepper and Potato Wedges recipe is a testament to the fact that simple ingredients, when combined thoughtfully, can result in a meal that is both tantalising and satisfying.
The chicken is glazed with a tangy mango chutney that lends a burst of sweet, spicy, and tart flavours. It complements the savoury chicken impeccably, creating a mouth-watering union that is sure to appease your taste buds.
But what would these chicken wraps be without their sidekick? The spiced pepper and potato wedges are more than just an accompaniment. Their robust flavour, crunchy exterior, and fluffy interior add another dimension to this dish. The wedges are coated with a dusting of spices that harmonises with the succulent chicken and brings a warming depth to the meal.
This dish not only promises a symphony of flavours, but also provides a varied texture profile, from the tender chicken to the crispy wedges, all enveloped in a soft wrap. The recipe doesn’t ask for complex cooking techniques or hard-to-find ingredients, making it a brilliant choice for a busy weeknight dinner or a casual weekend meal. It’s time to don the chef’s hat and immerse yourself in the joy of cooking this irresistible dish!
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Large Baking Tray, Garlic Press, Zester and a Large Frying Pan.
Mango Chutney Glazed Chicken Wraps with Spiced Pepper and Potato Wedges
Print RecipeIngredients
- 1 Baking Potato
- 1 Echalion Shallot
- 1 Garlic Clove
- 1 Bell Pepper
- Half a Lemon
- 1 Bunch of Coriander
- 1 Babygem Lettuce
- 280g Diced Chicken Thigh
- 1 Tbsp of Tomato Purée
- 1 Tbsp of North Indian Curry Powder
- 1 Tbsp Mango Chutney
- 4 Soft Shell Tacos
- 2 Tbsp of Mayonnaise
Instructions
Step 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 and season with a pinch of salt and pepper.
Toss to coat in the oil, then roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
Step 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. Halve the chilli lengthways, deseed and slice thinly. 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 large bowl.
Step 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, along with a good pinch of salt and pepper.
Stir-fry until the pepper has softened and the chicken is golden all over, 6-8 mins. Add the shallot to the pan.
Step 4: Continue to stir-fry until the shallot is soft and chicken is cooked through, 3-4 mins.
IMPORTANT: The chicken is cooked when it is no longer pink in the middle!
Meanwhile, mix the garlic, lemon zest, tomato purée, 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 char, 1 more minute then remove from the heat.
Step 5: Pop the soft shell tacos on another baking tray on the middle shelf of your oven to warm through, 2-3 mins.
In a small bowl, mix half the mayo with the remaining mango chutney.
Step 6: To assemble, lay out the tortillas (two per person) and spread the remaining mayonnaise in the centre of each one. Share the baby gem lettuce between each tortilla.
Add the mango chutney chicken on top. Sprinkle over the remaining coriander and fold over one end to encase the base of the filling and roll up!
Serve with the potato wedges, lemon wedges and mango chutney mayo on the side. Enjoy!
