Tag: Mango Chutney

Curried Chicken and Mango Chutney Wraps

Now that Christmas is over and the new year has come and gone, we all have lists of added errands. Everyone has to get back into the swing of office, school and work routine. There is gym, school drop-offs, pickups, after school clubs, sports, playdates and homework…and when you think there’s just no time for home cooked dinner, I have the easiest and yummiest dinner idea for you!

Curried Chicken and Mango Chutney Wraps! really the easiest and yummiest chicken wraps you have ever made!

Since I first tried this recipe, it is making its way into our dinner almost weekly. It is just that good and a favourite of my little picky eater as well.😊

Give it a try and I am sure you will be a fan too!😍

Curried Chicken and Mango Chutney Wrap

Curried Chicken and Mango Chutney Wraps! really the easiest and yummiest chicken wraps you have ever made!

  • 1 cup Roast or grilled chicken thighs or breast (or diced)
  • 2 chopped green onions
  • few leaves chopped basil
  • 1 handfull chopped fresh mint leaves
  • 1 handful rocket leaves or chopped lettuce or your choice of greens
  • 1/4 cup sweet corn
  • 1 handful grapes (unpeeled, diced into 1/4 )
  • 1/2 cup thinly chopped cabbage
  • 1/2 cup cooked chickpeas (rinsed, drained and coarsely chopped)
  • 1/3 cup mango chutney
  • 1/3 cup low fat Greek yogurt
  • 1-2 dash of tabasco
  • 1-2 dash of sriracha or mild chilli sauce
  • 1/2 tsp garlic salt (optional)
  • 1 tbsp mild curry powder
  • salt and black pepper to taste
  • 1 tbsp fresh lime juice
  • 1 tbsp garlic infused olive oil
  • 1/4 cup mayonnaise
  • 1/4 cup raisins
  • 1/2 cup goat cheese (Crumbled)
  • whole wheat or soft flour tortillas or your choice of tortillas
  1. In a large bowl, combine the chutney, yogurt, curry powder, tabasco, chilli sauce  garlic oil, lime juice, garlic salt, raisins, mayonnaise salt and pepper. Whisk until combined.
  2. Add the green onions, mint, basil, corn, chicken, grapes, chickpeas, cabbage and lettuce or rocket and mix it all together. crumble the goat cheese on top. 
  3. Spoon the filling into the center of each wrap, leaving a 2- to 3-inch border. Fold the top flap of the wrap up and over the filling. Fold in the sides and roll up tightly to enclose the filling. Cut each wrap in half and serve.
Note: I roast my chicken thighs on bone covered with garlic, fresh or dry thyme ,lemon zest and juice, salt, pepper and butter for 30-35 minutes on 180°. Freezes well too.


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