Curried Chicken and Mango Chutney Wrap
Curried Chicken and Mango Chutney Wraps! really the easiest and yummiest chicken wraps you have ever made!
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 a 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.
Ingredients
- 1 Roast/grilled chicken thighs/breast could be diced
- 2 chopped green onions
- few leaves chopped basil
- 1 handful chopped fresh mint leaves
- 1 handful rocket leaves or chopped lettuce or your choice of greens
- ¼ cup sweet corn
- 1 handful grapes unpeeled, diced into 1/4
- ½ cup thinly chopped cabbage
- ½ cup cooked chickpeas rinsed, drained and coarsely chopped
- ⅓ cup mango chutney
- ⅓ cup low-fat Greek yoghurt
- 1-2 dash of tabasco
- 1-2 dash of sriracha or mild chilli sauce
- ½ 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
- ¼ cup mayonnaise
- ¼ cup raisins
- ½ cup goat cheese Crumbled
- whole wheat or soft flour tortillas or your choice of tortillas
Instructions
- In a large bowl, combine the chutney, yoghurt, curry powder, tabasco, chilli sauce garlic oil, lime juice, garlic salt, raisins, mayonnaise salt and pepper. Whisk until combined.
- 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.
- Spoon the filling into the centre 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 at 180℃. Freezes well too.
