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Before you jump to Stick mango chicken wraps recipe, you may want to read this short interesting healthy tips about Exactly Why Are Apples So Beneficial For Your Health.
Everybody has heard the words “an apple a day will keep the doctor away”, nevertheless the question is, is this actually a true statement. This is a thing that many people live by and they also ensure their children are eating at least one apple a day. This thought can be found in country’s all around the world and individuals follow it as gospel with out ever discovering why they should eat an apple a day. In this article we are going to be taking a look at apples to see if they really are a food which will help to keep you healthy.
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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 have stick mango chicken wraps using 18 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Stick mango chicken wraps:
- Get Need:
- You need 1 large frying pan
- Use 1 knife
- Prepare 1 chopping bored
- Provide 1 grater
- Take 1 garlic press
- Provide 2 large potatoes
- You need 1 shallot
- Get 1 garlic clove
- You need 1 red pepper
- Provide 1/2 lemon
- Take 1 baby gem lettuce
- Take 420 g diced chicken
- Use Bunch fresh Coriander
- Prepare 1 sachet tomato puree
- Get North Indian Curry powder (or just any curry powder)
- Take Mango chutney
- You need 6 Soft taco wraps (or as many as you need)
Steps 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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