Curried chicken wraps

Curried chicken wraps

Category: Snack/side dish, Starter/snack | Serves: 2

Prep time: 10 minutes | Cooking time: None


2 tablespoons reduced-calorie mayonnaise

1 tablespoons low-fat natural yoghurt

1/2 teaspoon tomato puree, or to taste

1 teaspoon medium-hot curry paste, or to taste

150g (5 1/2 oz) cooked skinless, boneless chicken breast, cut into strips

2 plain wheat flour tortillas (deli) wraps (each about 25cm/10in in diameter)

25g (1oz) rocket leaves or watercress

4 spring onions, chopped

Freshly ground black pepper, to taste

3 tablespoons mango chutney

15g (1/2oz) sultanas

1 -2 teaspoons finely chopped fresh coriander

  1. Combine mayonnaise, yoghurt, tomato puree and curry paste in a bowl, mixing well. Add chicken; toss to coat all over. Spoon some chicken mixture across middle of each wrap; top with rocket leaves. Scatter over spring onions; season with black pepper.
  2. Wrap/fold or loosely roll up tortilla wraps to enclose filling; cut each into 3 or 4 portions to serve. Combine mango chutney, sultanas and coriander; serve alongside filled wraps. Serve immediately or pack up and chill until ready to serve.


  • Try using a multigrain or flavoured tortilla (deli) wrap instead of the plain one. Chopped dried apricots or dried cranberries can be substituted for the sultanas.

Nutritional information

Curried Chicken Wraps