Dinner

Chilli Chicken Wraps with Mango Chutney and Fresh Herbs Recipe

ByEthan Lark November 30, 2025November 30, 2025

Introduction

These chilli chicken wraps are a vibrant and flavorful meal perfect for any day of the week. Combining tender spiced chicken with fresh herbs and tangy chutney, they’re easy to make and satisfying to eat.

A flatbread with three main layers: the base is a light brown soft flatbread, on top of which there is a layer of white creamy sauce spread unevenly. The middle layer consists of cooked orange chicken pieces with reddish-orange sauce, scattered red chili slices, and thin slices of purple-red onion. Fresh green mint leaves are sprinkled on top, adding a touch of bright green. A small lemon wedge rests near the flatbread on the side. The dish is on a white plate placed on a white marbled surface, with a rustic knife in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp vegetable oil
6 boneless, skinless chicken thighs, cut into bite-sized pieces
1 large onion, thinly sliced into half-moons
2 garlic cloves, finely chopped
3cm piece ginger, peeled and finely chopped
½ tsp ground cumin
½ tsp garam masala
1 tbsp tomato purée
1 red chilli, thinly sliced into rings
Juice of ½ lemon
4 roti, warmed
½ small red onion, chopped
4 tbsp mango chutney or lime pickle
4 handfuls mint or coriander
4 tbsp yogurt

Instructions

Step 1: Heat the vegetable oil in a large frying pan over medium heat. Add the chicken pieces and brown them on all sides, then remove them from the pan and set aside.
Step 2: In the same pan, add the sliced onion, chopped garlic, ginger, and a pinch of salt. Cook for about 5 minutes until the onion softens.
Step 3: Increase the heat to high, then return the chicken to the pan. Add the ground cumin, garam masala, tomato purée, sliced red chilli, and lemon juice. Season with salt and pepper, then cook for 10 minutes until the chicken is tender and cooked through.
Step 4: Divide the cooked chicken evenly among the warmed rotis. Top with chopped red onion, mango chutney or lime pickle, fresh mint or coriander, and a dollop of yogurt.
Step 5: Roll up each roti tightly to form a wrap. Serve immediately with plenty of napkins for easy eating.

Tips & Variations

Swap the chicken thighs for chicken breasts if you prefer a leaner cut, but be careful not to overcook to keep them tender.
Add cucumber slices or fresh tomato for extra freshness and crunch.
For a milder version, remove the seeds from the chilli before slicing or reduce the amount used.
Try using naan bread instead of roti for a softer wrap texture.

Storage

These wraps are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, remove the chutney and yogurt fillings, warm the chicken and roti separately in a pan or microwave, then reassemble before serving.