Madras Double-Mango Chicken Wrap
Chicken, mango and yogurt come together in this British curry-house wrap, fragrant with curry powder and grilled.
51 min · Serves 4 · Easy
Ingredients
Method
Start cooking mode- Prep 45 min · Cook 6 min · 51 min total
- easy
- 1
In a bowl, combine ½ cup yogurt and curry powder; add the chicken breast strips; stir again to combine.
- 2
Marinate for 30 minutes at room temperature. Preheat a lightly oiled stove-top grill pan over high heat; grill the chicken breasts, turning once, about 3 minutes on each side until just cooked through.
- 3
Salt the chicken, then combine it with the remaining ¼ cup yogurt, mango, onion, and hot sauce; salt again if necessary.
- 4
To assemble: heat tortillas just until warm and pliable; spread 1 teaspoon chutney evenly onto each tortilla.
- 5
Top each with 2 lettuce leaves and a quarter of the chicken mixture in a thick horizontal strip across the bottom third of the tortilla, making sure the ingredients don’t touch the edges.
- 6
Fold in both sides, then roll the wrap away from you; complete the wraps with the remaining ingredients; cut in half on the bias and serve immediately.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
