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Mango Curry Chicken Roll

Mango Curry Chicken Roll | Recipe

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Mango Curry Chicken Roll | Recipe

Name: Mango Curry Chicken Roll
Cook time: 25 min
Yield: 4 Personen
Ingredients: 300 g chicken breast fillet; 1 tsp JS Chicken Seasoning; 1 tbsp olive oil; 2 tomatoes; 100 g mixed leaves; 4 rolls or pitta breads; salt; 1 tsp curry powder; 200 g yoghurt or cream cheese; 1 mango; 2 spring onions; 2 tbsp mango chutney; salt, pepper

Nils – Head Chef

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Cooking Time:

25 min

Difficulty:

Easy

Persons

Ingredients

For the filling:
1 tsp

Chicken Seasoning
Pep up your poultry! £4.99 £63.16/kg incl. 0% tax, excl. shipping
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300 g

chicken breast fillet
1 tbsp

olive oil
2

tomatoes
100 g

mixed leaves
4

rolls or pitta breads
salt
For the curry mango dip:
1 tsp

curry powder
200 g

yoghurt or cream cheese
1

mango
2

spring onions
2 tbsp

mango chutney
salt, pepper

Method

Season the chicken breasts with Chicken Seasoning on both sides.

Heat the olive oil in a pan over a medium heat and fry the chicken breast fillets, turning a couple of times, until golden brown and cooked through. Remove from the pan and leave to cool slightly. Then cut the chicken into thin strips.

Place the yoghurt or cream cheese in a bowl and stir until smooth. Then add the curry powder and mix well.

Peel the mango, remove the stone and finely dice the flesh. Wash the spring onions and slice thinly.

Add the mango and mango chutney to the yoghurt mixture and fold in. Add the spring onions to the dip and mix again. Season with salt and pepper to taste.

Wash and slice the tomatoes. Wash the lettuce and spin dry. Slice the rolls open.

Fill the rolls evenly with the salad leaves, chicken strips and tomato slices. Top with the mango curry dip and serve.

Nutritional information: (Per person)

Calories
376 kcal

Carbohydrates
42 g

Protein
26 g

Fat
11 g

Method

Season the chicken breasts with Chicken Seasoning on both sides.

Place the yoghurt or cream cheese in a bowl and stir until smooth. Then add the curry powder and mix well.

Peel the mango, remove the stone and finely dice the flesh. Wash the spring onions and slice thinly.

Add the mango and mango chutney to the yoghurt mixture and fold in. Add the spring onions to the dip and mix again. Season with salt and pepper to taste.

Wash and slice the tomatoes. Wash the lettuce and spin dry. Slice the rolls open.

Fill the rolls evenly with the salad leaves, chicken strips and tomato slices. Top with the mango curry dip and serve.

Nutritional information: (Per person)

Calories
376 kcal

Carbohydrates
42 g

Protein
26 g

Fat
11 g

Chicken rolls with salad and mango curry dip

A hearty stuffed roll with chicken and salad, topped with a delicious curry mango dip, is a protein-packed lunch or light supper after a busy day, giving you a satisfying meal that’s both tasty and easy to enjoy. Choose a wholegrain roll or pitta bread as your curry mango chicken vehicle! Chicken Seasoning is a mildly spicy seasoning mix great for chicken sandwiches and complemented beautifully by the mango curry yoghurt dip.

More sandwich recipes

Our recipes for sandwiches and wraps give you a perfect blend of flavours and textures, making them go-to options for a quick and filling bite. Try this chicken pitta with feta, a smoked salmon wrap with baby spinach or a simple air fryer cheese toastie – just because they’re easy, doesn’t mean they’re boring!

Ingredients

Persons

For the filling:
1 tsp

Chicken Seasoning
Pep up your poultry! £4.99 £63.16/kg incl. 0% tax, excl. shipping
Discover more products
300 g

chicken breast fillet
1 tbsp

olive oil
2

tomatoes
100 g

mixed leaves
4

rolls or pitta breads
salt
For the curry mango dip:
1 tsp

curry powder
200 g

yoghurt or cream cheese
1

mango
2

spring onions
2 tbsp

mango chutney
salt, pepper