For an Indian twist on your favourite chicken wrap, try these delicious soft tortillas stuffed with fiery curried chicken, spinach, and fresh mint and coriander chutney.
Prep Time
25 min
Cuisine
Indian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Cut the chicken 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
2
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
3
While the onion is cooking, chop the coriander finely, including the stalks
Pick the mintleaves from their stalks and chop finely, discarding the stalks
4
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
5
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
6
Once theonionhas 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
7
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
Once hot, add the babyleafspinach and stir for 1 min or until it's beginning to wilt very slightly, then remove from the heat
8
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