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Prep Time
25 min
Cuisine
Indian
For an Indian-inspired twist on your favourite chicken wrap, try these soft tortillas stuffed with fiery curried chicken and spinach. Finish with fresh mint chutney and tomato salsa, and that's a wrap!
Prep Time
25 min
Cuisine
Indian
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 586 kJ 139 kcal |
2536 kJ 600 kcal |
Fat of which saturates |
4.2 g 0.9 g |
18.3 g 4.1 g |
Carbohydrate of which sugars |
16.3 g 2.2 g |
70.6 g 9.6 g |
Fibre | 2 g | 8.7 g |
Protein | 9.1 g | 39.4 g |
Salt | 0.42 g | 1.83 g |
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.
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Cut the chicken breasts into bite size pieces
Add the chicken pieces to a bowl with the curry powder, ground turmeric, cayenne pepper (can't handle the heat? Go easy!) and a generous pinch of salt
Give everything a good mix up so that the chicken is fully coated in the spices
Peel and finely slice the 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 the coriander finely, including the stalks
Pick the mint leaves from their stalks and chop finely, discarding the stalks
Add the chopped coriander and mint to a pestle & mortar with a small squeeze of lemon and a pinch of salt
Grind to a fine paste, then add the mayonnaise and a drizzle of olive oil – this is your mint chutney
Dice the tomato[es]
Add the diced tomato to a bowl with the nigella seeds, remaining red 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 medium-high
Add the chicken to the pan and cook for 8 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 the tortillas to a baking tray and put the tray in the oven for 3-4 min or until warmed through
Heat a separate large, wide-based pan (preferably non-stick) over a medium-high heat
Wash and dry the baby leaf spinach, then add it to the hot pan and stir for 1 min or until it's 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 with the mint chutney
Enjoy!