Mango chutney glazed chicken wraps

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Step 1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Step 2

Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray in a single layer. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.

Step 3

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Step 4

Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Halve the pepper, discard the core and seeds, then thinly slice. Trim the baby gem, halve lengthways, then thinly slice widthways.

Step 5

Heat a drizzle of oil in a large frying pan
on medium-high heat. Once hot, add the
diced chicken and sliced pepper to the pan.

Step 6

Season with salt and pepper. Stir-fry until the peppers have softened and the chicken is golden all over, 6-8 mins.

Step 7

Add the onion to the pan and continue to stir-fry until the onion has softened and the chicken is cooked, 3-4 mins.

Step 8

Meanwhile, mix the garlic, tomato puree, North Indian style spice mix and half the mango chutney together in a small bowl.

Step 9

Stir the mixture into the pan until well combined. Cook until everything begins to caramelise, 1 more min. Remove from the heat.

Step 10

Pop the tortillas on the middle shelf of your oven to warm through, 2-3 mins.

Step 11

To assemble, lay out the tortillas (3 per person) and share out half the mayonnaise in the centre of each one. Add the baby gem lettuce and mango chutney chicken, then drizzle over the remaining mayo and mango chutney.

Step 12

Fold over one end to encase the filling and roll up. Serve with the potato wedges on the side.