Mango Chutney-Glazed Chicken Naan Wraps
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mango Chutney-Glazed Chicken Naan Wraps

Mango Chutney-Glazed Chicken Naan Wraps

with Garlic Wedges and Cilantro-Garlic Sauce

Mango chutney-glazed chicken tenders are drizzled with a cooling cilantro-garlic sauce, perfectly balancing their sweetness with a touch of acidity in every bite. Served over baby spinach and diced tomatoes, this dish offers a vibrant and flavourful combination.

Ingredients: Russet potato • Chicken tenders • Flatbread (enriched wheat flour, water, canola oil, yogurt (milk ingredients, modified corn starch, carrageenan, pectin, active bacterial culture), milk, yeast, buttermilk, sugar, vinegar, salt, wheat gluten, corn flour, guar gum, vegetable monoglycerides, baking powder, soy lecithin, natural flavours, calcium propionate, potassium sorbate, calcium propionate, sodium bicarbonate, sorbic acid, enzymes) (milk, soy, wheat) • Roma tomatoes • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Spinach • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Cilantro • Dal spice blend (spices, garlic powder, salt, canola oil, silicon dioxide) • Garlic powder.

Tags:
New
Allergens:
Soy
Milk
Wheat
Sulphites

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time6 minutes
DifficultyMedium

Ingredients

serving amount

310 g

Chicken Breast Tenders

1 tbsp

Dal Spice Blend

(May contain Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts)

4 tbsp

Mango Chutney

(May contain Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat)

2 unit(s)

Flatbread

(Contains Soy, Milk, Wheat May contain Gluten, Mustard)

28 g

Baby Spinach

1 unit(s)

Tomato

7 g

Cilantro

1 unit(s)

Sour Cream

(Contains Milk)

1 tsp

Garlic Powder

(May contain Sesame, Soy, Sulphites, Mustard, Tree nuts, Wheat, Triticale, Milk, Peanuts)

2 unit(s)

Russet Potato

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

2 tbsp

Butter*

(Contains Milk)

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

sideBannerName

Nutrition Values

Calories1030 kcal
Fat38 g
Saturated Fat13 g
Carbohydrate116 g
Sugar25 g
Dietary Fiber7 g
Protein54 g
Cholesterol165 mg
Sodium1110 mg
Trans Fat0.5 g
Potassium2050 mg
Calcium175 mg
Iron7.5 mg
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.

Utensils

Parchment Paper
Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Aluminum Foil

Cooking Steps

Cook wedges
1
  • Cut potatoes into 1/2-inch wedges.
  • To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
  • Season with half the garlic powder, salt and pepper, then toss to coat.
  • Roast in the middle of the oven for 24-26 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and the top of the oven, rotating sheets halfway through.)
Prep ingredients
2
  • Meanwhile, cut tomato into 1/4-inch pieces.
  • Roughly chop spinach
  • Finely chop cilantro.
  • In a small bowl, add sour cream, cilantro, half the vinegar and remaining garlic powder. Season with salt and pepper, then stir to combine. Set aside.
Cook chicken
3
  • Pat chicken dry with paper towels. Season with Dal Spice Blend, salt and pepper. 
  • Heat a large non-stick pan over medium.
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. 
  • Sear 3-4 min per side, until tenders are golden and cooked through.**
  • Transfer to a plate, then cover to keep warm.
  • Carefully wipe the pan clean with paper towels.
Warm flatbreads
4
  • Wrap flatbread in foil, then place in the top of the oven until warm, 5-6 min. (TIP: You can skip this step if you don't want to warm flatbread.) 
Make mango sauce
5
  • Meanwhile, reheat the same pan (from step 3) over medium-low.
  • Add 2 tbsp (4 tbsp) butter. Swirl until melted.
  • Remove the pan from heat, then add mango chutney and remaining vinegar. Stir to combine.
Finish and serve
6
  • On a clean cutting board, slice chicken. Add to the pan with mango chutney sauce. Toss to coat.
  • Divide flatbreads and potato wedges between plates. 
  • Top flatbreads with baby spinach, tomatoes, half the cilantro-garlic sauce and chicken.
  • Spoon any remaining mango sauce from the pan over top.
  • Serve remaining cilantro-garlic sauce alongside for dipping.