Curried Chicken Tortillas
with yoghurt and shredded carrot salad
The warmed tortillas in this recipe are piled high with some really great ingredients. A subtly spiced curried chicken is complemented with crunchy salad and off topped with a dollop of cooling creamy yoghurt.
Tags:
Calorie Smart
Allergens:
Wheat
•Milk
The quantities provided above are averages only.
Total30 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 unit(s)
Onion
1 unit(s)
Lemon
120 grams
Baby Gem
260 grams
Diced Irish Chicken Breast
2 sachet(s)
North Indian Style Spice Mix
8 unit(s)
Tortilla
(Contains: Wheat)
1 unit(s)
Garlic
1 unit(s)
Chilli
1 unit(s)
Carrot
1 tin(s)
Tomato Paste
75 grams
Yoghurt
(Contains: Milk)
2 sachet(s)
Sweet Chilli Sauce
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2659 kJ
Energy (kcal)636 kcal
Fat14.1 g
of which saturates6.8 g
Carbohydrate86.3 g
of which sugars26 g
Dietary Fiber0.9 g
Protein43.9 g
Cholesterol0 mg
Salt2.67 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Grater
Cooking Steps
1
- Preheat the oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
- Halve, peel and thinly slice the onion.
- Peel and grate the garlic (or use a garlic press). Trim and coarsely grate the carrot (no need to peel).
- Zest and halve the lemon.
- Halve the chilli lengthways, deseed and finely chop.
TIP: If you want to avoid turning on your oven, you can dry-fry the tortillas in a pan instead!
2
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the chicken and onion. Season with salt and pepper.
- Fry until chicken is golden all over, 6-8 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to vacuum packing we use to keep it fresh.
3
- Add the garlic, lemon zest, tomato paste, North Indian spice mix and sweet chilli sauce to the pan.
- Mix well and simmer, stirring, until chicken is cooked through, 1-2 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Remove the pan from the heat.
TIP: Add a splash of water to loosen the sauce if you feel it's too thick.
4
- Pop the tortillas into the oven to warm through, 1-2 mins.
5
- Meanwhile, trim the baby gem, halve lengthways, then thinly slice widthways.
- Add the shredded carrot and baby gem to a salad bowl.
- Squeeze in some lemon juice and a drizzle of oil.
- Season with salt and pepper then toss to combine.
- Cut any remaining lemon into wedges for squeezing over.
6
- When everything is ready, divide the warmed tortillas between plates.
- Top your tortillas with a handful of salad, the curried chicken and a dollop of cooling yoghurt.
- Serve any remaining carrot and baby gem salad alongside.
- Finish with a sprinkling of chopped chilli (use less if you don't like spice).
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