Bursting with vibrant flavours, this Mango Glazed Chicken Wraps with Bell Peppers and Fresh Salad recipe makes for an invigorating and satisfying weeknight meal that can be prepared quickly, even on your busiest of days!
At the heart of this dish, you’ll find the succulent chicken, basking in the tropical sweetness of a mango glaze. This key component lends an exceptional balance of sweetness and tanginess to the tender chicken, making each bite a truly mouth-watering experience.
The chicken is then nestled in a soft, warm wrap alongside the crunch of bell peppers. Their bright crispness pairs brilliantly with the tenderness of the mango-glazed chicken, providing a textural contrast that’s as enjoyable as the flavours they hold.
Rounding off the dish is a fresh salad, brimming with an array of vibrant greens. This component is not just a nod to healthiness, but it also provides a refreshing counterpoint to the wrap. Each forkful is a burst of freshness that cleanses the palate, enhancing the tropical flavour of the mango and the richness of the chicken.
This Mango Glazed Chicken Wraps with Bell Peppers and Fresh Salad recipe is truly more than just a meal – it’s an invitation to a flavourful journey that’s perfect for any night of the week. Its simplicity belies its depth of flavour, and the speed of its preparation does nothing to diminish its gourmet appeal.
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Garlic Press, Wooden Spoon, Bowl, and a Large Frying Pan.
Mango Glazed Chicken Wraps with Bell Peppers and Fresh Salad
- 1 Echalion Shallot
- 1 Bell Pepper
- ½ Red Chilli
- 1 Baby Gem Lettuce
- 280g Diced Chicken Breast
- 1 Tbsp North Indian Style Curry Powder
- 4 Soft Shell Tacos
- 1 Garlic Clove
- ½ Lemon
- 1 Bunch of Coriander
- 1 Carrot
- 1 Tbsp Tomato Purée
- 2 Tbsp Mango Chutney
Step 1: 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 and halve the lemon. Halve the chilli lengthways, deseed and finely chop. Roughly chop the coriander (stalks and all).
Trim the root from the baby gem lettuce, halve lengthways, thinly slice widthways. Trim and coarsely grate the carrot (no need to peel).
Step 2: Preheat your oven to 200°C. 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.
IMPORTANT: Wash your hands after handling raw meat. Stir-fry until the peppers have softened and the chicken is golden all over, 6-8 mins. Lower the heat slightly and add the shallot to the pan.
Step 3: 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 purée, curry powder (careful, it’s hot!) 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 char, 1 more minute then remove from the heat.
Step 4: This step is easy. Just pop the soft shell tacos on the middle shelf of your oven to warm through, 2-3 mins.
Step 5: Meanwhile, pop the carrot, lettuce, half the coriander and a pinch of chilli in a bowl along with a squeeze of lemon and a drizzle of oil.
Season with salt and pepper. Toss to combine.
Step 6: To assemble, lay out the soft shell tacos (2 per person) and spread the remaining mango chutney in the centre of each one. Share the salad between each wrap (you might have some leftover to have on the side). Add the mango chutney chicken on top.
Sprinkle over some remaining chilli and coriander. Fold over one end to encase the base of the filling and roll up! Serve with any remaining salad on the side and enjoy!