Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, peel and grate the garlic (or use a garlic press).

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken and sliced pepper to the pan. Season with salt and pepper.

Stir-fry until the pepper has softened and the chicken is cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, in a small bowl, mix together the garlic, tomato puree, North Indian style spice mix and half the mango chutney.

Once the chicken is cooked, stir the mixture into the pan until the chicken and pepper are fully coated.

Pop the tortillas (3 per person) onto a baking tray and into the oven to warm through, 1-2 mins.

Put the tortillas onto your plates and share out half the mayonnaise (see pantry for amount) in the centre of each one.

Top with the rocket and mango chutney chicken, then drizzle over the remaining mayo and mango chutney. Fold over one end to encase the filling and roll up.

Serve with the wedges alongside.

Enjoy!