Mango Chutney Glazed Chicken Wraps

with Spiced Pepper and Potato Wedges

Who doesn’t love good Chicken Wraps? This deliciously simple, Mango Chutney Glazed Chicken Wraps with Spiced Pepper and Potato Wedges recipe doesn’t disappoint. Time to get cooking!



Ready In:

35 minutes


704 kcal per serving

Good For:

1 of your 5 a day

With Spiced Pepper and Potato Wedges

Mango Chutney Glazed Chicken Wraps

Per Serving:

Energy (kJ/kcal) – 2947/704

Fat (g) – 20

Sat. Fat (g) – 5

Carbohydrates (g) – 89

Sugars (g) – 23

Fiber (g) – 0

Protein (g) – 40

Cholesterol (mg) – 0

Salt (g) – 1.30


  • 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

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.

Step by Step Instructions

Step 1: Roast the Wedges

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: Complete the Prep

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: Start Cooking

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: Add the Flavour

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: Prepare the Tacos

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: Finish and Serve the Dish

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!

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