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!!!