Curried Chicken Wraps
with yoghurt and baby gem salad
Diced Chicken Breast
North Indian Style Spice Mix
Sweet Chilli Sauce
Not included in your delivery
Preheat your oven to 220°C/200°C fan/gas mark 7 for the tortillas.
Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).
Zest and halve the lemon. Halve the chilli lengthways, deseed and finely chop.
Trim the baby gem, halve lengthways, then thinly slice widthways. Trim and coarsely grate the carrot (no need to peel).
Heat a drizzle of oil in a large pan on medium-high heat.
Once the oil is hot, add the diced chicken and onion. Season with salt and pepper. Fry until the chicken is golden all over, 6-8 mins.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Once the chicken is cooked, add the garlic, lemon zest, tomato paste, North Indian style mix and sweet chilli sauce into the pan. Mix well and cook until everything begins char, 1 more min, then remove from the heat. Add a splash of water if required to loosen the sauce.
Pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.
Meanwhile, add the carrot and lettuce to a bowl.
Squeeze in some lemon juice and drizzle with a little oil. Season with salt and pepper, then toss to combine.
When ready, pop the warmed tortillas on your plates.
Top with a handful of salad, the curried chicken and a spoonful of yoghurt.
Serve the wraps with any remaining salad alongside. Cut remaining lemon into wedges by the side. Top with the chopped chilli (add less if you dont like the heat)