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Before you jump to Stick mango chicken wraps recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.
In general, people have been taught to believe that “comfort” foods are not good for the body and must be avoided. But if your comfort food is candy or junk food this is true. Otherwise, comfort foods could be extremely nourishing and good for you. There are some foods that, when you consume them, may better your mood. If you feel a little bit down and you’re needing an emotional pick me up, try several of these.
It’s not difficult to fight your bad mood when you consume grains. Quinoa, millet, teff and barley are all really excellent for helping increase your happiness levels. They help you feel full too which can really help to improve your mood. Feeling hungry can really bring you down! The reason these grains help your mood so much is that they are not hard to digest. They are simpler to digest than other foods which helps raise your blood sugar levels and that, in turn, improves your mood.
As you can see, you don’t need to eat junk food or foods that are bad for you so you can feel better! Try some of these instead!
We hope you got benefit from reading it, now let’s go back to stick mango chicken wraps recipe. You can cook stick mango chicken wraps using 18 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Stick mango chicken wraps:
- Get Need:
- Use 1 large frying pan
- You need 1 knife
- Prepare 1 chopping bored
- You need 1 grater
- Prepare 1 garlic press
- Prepare 2 large potatoes
- Take 1 shallot
- Use 1 garlic clove
- Get 1 red pepper
- Prepare 1/2 lemon
- Use 1 baby gem lettuce
- Provide 420 g diced chicken
- Use Bunch fresh Coriander
- You need 1 sachet tomato puree
- Use North Indian Curry powder (or just any curry powder)
- Prepare Mango chutney
- Provide 6 Soft taco wraps (or as many as you need)
Instructions 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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