Spiced Chicken Wraps With Tomato Salad And Mint Chutney
For an Indian twist on a weeknight wrap, stuff soft tortillas with fiery curried chicken and spinach. Top with mint chutney and tomato salsa, then fold 'em up and serve!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Salt, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Before you start cooking, take your chicken out of the fridge, open the packet and let it air
Chop your chicken breast portion[s] into bite-sized pieces
Add the chopped chicken to a bowl with your curry powder, ground turmeric, cayenne pepper (can't handle the heat? Go easy!) and a generous pinch of salt then give everything a good mix up so that the chicken is fully coated in the spices – this is your coated chicken
Peel and finely slice your red onion[s]
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-low heat
Once hot, add 3/4 of the sliced onion (save the rest for later!) with a pinch of salt and cook for 10-12 min or until softened
While the onion is cooking, chop your coriander finely, including the stalks
Strip your mint leaves from their stalks and chop them finely, discard the stalks
Add the chopped coriander and mint to a pestle & mortar with a small squeeze of lemon juice and a pinch of salt
Grind to a fine paste, then add your mayo and a drizzle of olive oil – this is your mint chutney
Tip: If you don't have a pestle and mortar, chop everything very finely!
Dice your tomato[es]
Add the diced tomato to a bowl with your black sesame seeds, remaining sliced onion and a drizzle of olive oil
Season with a pinch of salt and give everything a good mix up – this is your tomato salad
Once the onion has softened, increase the heat to high
Add the coated chicken to the pan and cook for 10-12 min or until cooked through (no pink meat!)
Squeeze in the juice of the remaining lemon and mix to combine – this is your spiced chicken
While the chicken is cooking, add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through
Heat a separate large, wide-based pan (preferably non-stick) over a medium-high heat
Wash your spinach, then pat it dry with kitchen paper
Once hot, remove the pan from the heat, then add the spinach
Return the pan to the heat, stir for 1 min or until the spinach is beginning to wilt very slightly, then remove from the heat
Serve the warmed tortillas topped with the wilted spinach, spiced chicken and tomato salad
Drizzle over the mint chutney
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (celery, egg, fish, gluten, mustard, nut, sesame, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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