This Indian chicken wrap combines spicy chicken with a sweet mango chutney and yogurt dressing to make a really tasty lunch or light meal. It's easy to prep the chicken in advance and then really quick to make when those Indian food cravings hit!
This is a meal that is really quick and easy to make. I often make marinades and it is super easy to pop the chicken in a simple marinade earlier in the day and then cook it later for a warm chicken wrap. Alternatively, you can cook the chicken in advance too as this Indian curry chicken wrap is just as tasy when made with cold chicken.
As far as I'm concerned spicy Indian chicken is always a good choice and in our house, meals like this are the kind of things I make when I really haven't planned anything else for dinner but want something delicious and crowd pleasing.
What ingredients do you need for Indian chicken wrap?
Please see the recipe card further down the page for quantities but basically to make this simple Indian wrap you'll need:
- Chicken - I usually use chicken breast as my family prefer it but skinless boneless chicken thighs also work well. They will just take a little longer to cook. I always butterfly the breasts first as this increases the surface area and helps them to cook more quickly.
- Spices - To make this meal really quick and easy to prepare I often use a spice blend. So, feel free to use your favourite curry spice blend. Recently I have been using the Curry Madras spice blend from Just Spices*. (If you use the code: justsearchingforspice you can get a free spice blend and free shipping with a £15 spend).
- Lemon juice - I prefer to squeeze a lemon to get fresh juice but you can use bottled lemon juice as well
- Wraps - You can use any kind of flatbread including naans, chapatis or pittas.
- Yogurt - I use natural Greek yogurt. You can use low fat or full fat yogurt depending on your preferences.
- Mango chutney - This adds a delicious sweetness to the dressing.
- Salt - This balances the sweetness of the mango chutney. You only need a pinch.
- Salad - I like to use lettuce, tomatoes, cucumber, onions and sliced chilli peppers.
- Herbs - I usually add a few chopped coriander leaves
How to make this curry chicken wrap
If you have time it is best to put the chicken in the marinade the day before as it then has more time to take on the flavours of the spice. However, if you don't have time, just an hour in advance is also fine. As I said above, if using chicken breasts then butterfly them first by slicing them in half horizontally so the chicken is a little thinner and will cook more evenly. To make the marinade just mix the spice blend into the lemon juice. Add a little extra lemon juice if it is too dry.
There are a few ways you can cook the chicken. The easiest is a frying pan or griddle pan with just a little oil. You can also cook the chicken under the grill (broil) or on the bbq. The cooking time will depend on the thickness of the chicken. It should need about 5 minutes on each side on a medium heat.
While the chicken is cooking then mix together the dressing. I find a ratio of 3 parts yogurt to 1 part mango chutney works well. If making this for 4 people then 3 tablespoons of yogurt mixed with 1 tablespoon of mango chutney is ideal. Of course, do taste it and adjust the quantities to suit your palate.
Assemble the warps by spreading a little dressing on the wraps, top with salad and sliced spicy chicken. Drizzle with more of the dressing. Wrap up and eat!
How to adapt the recipe
This recipe is really flexible. You can easily adapt it in so many ways to suit what ingredients you have at home. Instead of using wraps you can just put everything in a sandwich.
You can use your own spice blend or even a spice paste. As I said, I love the Just Spices curry madras spice blend!
You can vary the salad ingredients. Add cabbage, grated carrot, radishes or whatever else you fancy in your wrap.
The mango chutney and yogurt dressing is delicious and a lovely sweet contrast to the spicy chicken. However, you can just use plain yogurt or mayonnaise. Or how about a raita?
What spice blend can you use?
You can use any of your favourite Indian spice blends to make this or just mix together some cumin, coriander, turmeric, paprika and chilli powder.
As I said earlier, I use Curry Madras spice blend from Just Spices. If you use my code: justsearchingforspice you can get a free curry madras spice blend if you spend £15. They offer loads of different spice blends and I especially like the chips seasoning too!
Can you make this curry chicken in advance?
Yes, it's best to put the chicken in the marinade in advance but you can also cook the chicken in advance too. Then it's just a matter of quickly assembling the wrap when you are ready to eat it.
What can you do with the leftovers?
If you have any leftover chicken then it will keep well in the fridge for at least 3 days. Then there are so many ways you can eat it. Eat it in a salad, a different kind of chicken sandwich, on a pizza or even in a soup.
Indian Chicken Wrap
- 2 Chicken breasts Butterflied (sliced in half horizontally)
- 2½ teaspoon Just Spices Curry Madras Spice blend Or an alternative curry powder. (Use code: justsearchingforspice to get a free spice blend and free shipping with a £15 spend)
- 1 lemon juiced
- 4 wraps or flatbreads
- 80 g lettuce choppedd
- 2 tomatoes sliced
- 100 g cucumber sliced
- 1 red onion sliced
- 2 mild chilli peppers use more or less to suit your tastes
- 2 tablespoon fresh coriander chopped
- 3 tablespoon Greek yogurt
- 1 tablespoon mango chutney
- Pinch salt
- Mix the spice blend into the lemon juice. Place the butterflied chicken breasts into this marinade. Make sure they are coated in it on all sides. Refrigerate for at least an hour and up to 24 hours
- Heat a little oil in a frying pan or griddle pan. Cook the chicken for about 5 minutes on each side. If you need to check if it is cooked through then slice through the thickest piece to check. You can also bbq or grill the chicken.
- While the chicken is cooking, mix the yogurt, mango chutney and salt together. Taste and adjust the quantities if necessary.
- Spread a little of the yogurt dressing on the flatbreads. Top with the salad and sliced chicken. Sprinkle on some chopped coriander if you like. Drizzle over some more of the dressing. Wrap up and enjoy.
More recipes you might like
If you like this Indian chicken wrap recipe then you might also like my collection of homemade curries from scratch or one of these recipes:
- Jerk chicken salad with mango dressing
- Harissa chicken salad
- Chicken salad with chamoy sauce and marinade
- Harissa chicken quesadillas
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Do let me know if you make this simple Indian chicken wrap or any of my other recipes. I love to get feedback from readers.