Mango Chutney-Glazed Plant-Based Protein Shred Naan Wraps
with Garlic Wedges and Cilantro-Garlic Sauce- Soy
- Milk
- Wheat
- Sulphites
- Milk
- Soy
- Sulphites
- Triticale
- Wheat
- Tree nuts
- Sesame
- Mustard
- Peanuts
- May contain traces of allergens
- Crustaceans
- Egg
- Fish
- Gluten
Mango chutney-glazed plant-based protein shreds 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 • 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) • Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • 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.
Ingredients
200 g
Plant-Based Protein Shreds
6 g
Dal Spice Blend
(May be present: Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts)
4 tbsp
Mango Chutney
(May be present: Milk, Soy, Sulphites, Wheat, Tree nuts, Sesame, Mustard, Crustaceans, Egg, Fish, Gluten)
2 unit(s)
Flatbread
(Contains: Soy, Milk, Wheat May be present: Mustard, Gluten)
28 g
Baby Spinach
1 unit(s)
Tomato
7 g
Cilantro
1 unit(s)
Sour Cream
(Contains: Milk)
2 g
Garlic Powder
(May be present: Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, 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*
Nutrition Values
Utensils
Cooking Steps
- 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.)
- 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.
- Heat a large non-stick pan over medium.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then protein shreds.
- Cook for 6-8 min, flipping once or twice, until cooked through.** Season with Dal Spice Blend, salt and pepper. Toss to coat.
- Transfer to a plate, then cover to keep warm.
- Carefully wipe the pan clean with paper towels.
- 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.)
- 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.
- Add protein shreds 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 protein shreds.
- Spoon any remaining mango sauce from the pan over top.
- Serve remaining cilantro-garlic sauce alongside for dipping.
If you've opted to get protein shreds, when the pan is hot, add 1 tbsp (2 tbsp) oil, then protein shreds. Cook for 6-8 min, flipping once or twice, until cooked through.** Season with Dal Spice Blend, salt and pepper. Toss to coat.
Disregard instructions to slice protein shreds.
