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Before you jump to Stick mango chicken wraps recipe, you may want to read this short interesting healthy tips about Helping Your Heart with The Right Foods.
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We hope you got insight from reading it, now let’s go back to stick mango chicken wraps recipe. You can cook stick mango chicken wraps using 18 ingredients and 6 steps. Here is how you do it.
The ingredients needed to cook Stick mango chicken wraps:
- Use Need:
- Prepare 1 large frying pan
- Get 1 knife
- You need 1 chopping bored
- Prepare 1 grater
- Take 1 garlic press
- You need 2 large potatoes
- Use 1 shallot
- Provide 1 garlic clove
- Take 1 red pepper
- Prepare 1/2 lemon
- Prepare 1 baby gem lettuce
- Use 420 g diced chicken
- Use Bunch fresh Coriander
- Get 1 sachet tomato puree
- Provide North Indian Curry powder (or just any curry powder)
- Provide Mango chutney
- You need 6 Soft taco wraps (or as many as you need)
Instructions to make Stick mango chicken wraps:
- Roast the wedges: - Preheat the oven to 200c (gas 6). - Chop the potatoes into wedges (no need to peel) - Pop the wedges on a large baking tray in a single layer and drizzle oil, salt and pepper over them all to season. - Roast on op shelf for 25-30 mins, turning halfway through. (until golden)
- Finish the prep: Halve, peel and thinley slice the shallot. Peel and press the garlic in a galic press. - Halve the pepper, get rid of the core and seeds and slice. - Zest the lemon and cut into wedges. - Roughly chop the coriander. - Trim the root from the lettuce, halve lenghways, thinly slice. - Mix the lettuce and half of the coriander together into a bowl.
- Start cooking: - Heat a drizzle of oil in a lrage frying pan over a medium-high heat. Once hot, add the diced chicken and sliced peppers to the pan. Season with salt and pepper. - Stir-fry until the peppers have softened and the chicken is golden all over. - Add the shallots to the pan. - Continue to stir-fry until the shallot is softened and chicken is cooked.
- Add the flavor: - Now mix the garlic, lemon zest, tomato puree, curry powder, and a large spoon of mango chutney together in a bowl. - Once the chicken is fully cooked, stir the mixture into the pan and cover the chicken until fully covered. - Cook everything until everything begins to caramelise. - Remove from the heat.
- Making the mango mayo: If you want the taco shells slightly cooked, place on the middle shelf of the oven and cook until warm 2-3 minutes. - In a small bowl mix a heap of mayo with a nice spoonful of mango chutney. - Mix!
- Dish up: Serve everything on a plate - Remove the potato wedges from the oven and serve alongside the wraps. Enjoy!!!
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