These mango chutney chicken wraps are a bit spicy, sweet, crunchy and absolutely delicious. A fantastic, easy midweek dinner when you are short on time.
I love wraps. They’re an easy lunch with a bit of ham and salad, but add something hot like chicken breast and some warm side dishes, and they can be the perfect family dinner.
I also love mango chutney, as does my daughter. Chicken curry with mango chutney is amazing.
So why not make chicken curry wraps with mango chutney for a super quick and easy family dinner?
Why I Love Mango Chutney Chicken Wraps
I think these Easy mango chutney chicken wraps are fab, and I think you will too because:
- Chicken breast with mango chutney is a brilliant combination. However you serve it.
- Mango chicken wraps are delicious as a main dish.
- You can skip the wrap bit and make a Mango chutney chicken salad recipe instead.
- Use mini fillets, and they are ready in about 20 minutes, making them an easy addition to family meal plans.
- You can use a hotter curry powder for more of a kick or keep it mild.
Are These Chicken Curry Wraps?
This Mango chutney chicken wraps recipe could also be called chicken curry wraps. But I love the mango chutney part. You can taste the curry powder on the chicken, but mango chutney is the main character.
Ingredients for Mango Chutney Chicken Warps
You can make some swaps in this recipe and add different bits, but when I make my recipe for Mango Chutney Chicken Wraps, I use:
Tortilla Wraps – I usually use white, seeded or best of both. Any are fine, but I do recommend big ones.
Mini Chicken Breast Fillets – I prefer these mini fillets because they bake quickly and are the perfect size and shape to wrap.
Curry Powder
Olive Oil
Salt and Freshly Ground Black Pepper
Mango Chutney
Greek Yoghurt
Salad
What Salad Can You Add to A Mango Chutney Chicken Salad Wrap?
I add lettuce (like cos, baby gem lettuce or romaine), tomato and cucumber. You can also add things like peppers and red onion.
Do You Have to Add Curry Powder?
No, but mango chutney is quite sweet and strong. I think the curry powder complements it well and gives you a classic chicken curry with mango chutney flavour.
If you prefer, just make chicken salad wraps instead of curried chicken salad wraps.
Do You Need to Use Yoghurt?
No. I like the flavour of yoghurt with chutney, but mayo or sour cream are good options, too.
Can You Make Mango Chutney Chicken Curry Wraps with Large Chicken Breasts?
Yes, but they’ll take longer to cook (check pack instructions), and you’ll need to cut them into thinner slices before putting them in your wrap.
You could also do Mango chutney chicken thighs, but I do recommend boneless, skinless options, and always check the cooking instructions carefully.
Can You Make Your Own Mango Chutney?
Yes, you can. I don’t because I like an easy option. There’s an excellent sweet mango chutney recipe here.
How to Make Chicken Curry Wraps with Mango Chutney – Step-by-Step Instructions
These mango chutney wraps are that easy, I’m struggling to justify calling it a recipe! You can also get full instructions and quantities in the recipe card at the bottom of this post.
Step One – Prepare the Chicken
Place the mini chicken fillets in a small bowl and add olive oil, curry powder, salt, and pepper. Stir well.
Step Two – Cook the Chicken
You can leave the chicken covered in the fridge for up to two hours, but you can also make it immediately.
Place spaced out on a baking tray and bake for 15 – 20 minutes at 180 degrees C (fan-assisted).
Step Three
Cut the largest fillet in two to check that it’s piping hot and cooked through. If not, return to the oven, checking every 5 minutes.
Step Four
Spread four wraps (or one each) liberally with mango chutney.
Step Five
Divide the chicken evenly between the wraps.
Step Six
Add salad. I use lettuce, tomato and cucumber.
Step Seven
Dollop on a tablespoon of Greek yoghurt.
Step Eight
Roll, folding the bottom in. Secure with cocktail sticks or a little foil if desired.
What to Serve with Mango Chutney Chicken Wraps
I serve my mango chutney chicken wraps with homemade potato wedges and corn on the cob. Coleslaw, side salad, sweet potato wedges, and chips are also great options.
You Might Also Like
If you enjoy these curried chicken wraps, you might also like:
- Chicken and Halloumi Wraps
- Peri Peri Chicken Wraps
- Greek Halloumi Wraps
- Greek Chicken Wraps
- Leftover Roast Lamb Wraps
- Halloumi Fajitas
- Sweet Chilli Chicken Wraps
Mango Chutney Chicken Wraps
Ingredients
- 400 g Mini Chicken Breast Fillets
- 2 Tablespoons Curry Powder
- 2 Tablespoons Olive Oil
- Pinch Salt and pepper
- 4 Tortilla Wraps
- 4 Tablespoons Mango Chutney
- 4 Tablespoons Greek Yoghurt
- Salad (I use sliced lettuce, tomato and cucumber.)
Instructions
- Place the mini chicken fillets in a bowl and add olive oil, curry powder, salt, and pepper.
- Stir well. If not using straight away, cover and place in the fridge.
- Place the chicken fillets spaced out on a baking tray and bake for 15 – 20 minutes at 180 degrees C (fan-assisted).
- Cut the largest fillet in two to check that it’s piping hot and cooked through. If not, return to the oven, checking every 5 minutes.
- Spread four wraps (or one each) liberally with mango chutney.
- Add chicken, deciding evenly.
- Add salad.
- Dollop on a tablespoon of Greek yoghurt.
- Roll, folding the bottom in. Secure with cocktail sticks or a little foil if desired.
- Serve with sides of choice.
Notes
Nutrition
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
