• 72.5 g tikka paste
  • 460 g chicken thigh fillets
  • 4 tbsp mango chutney
  • 4 tbsp low fat natural yogurt
  • 4 plain tortilla wraps
  • 4 loose tomatoes, quartered
  • 75 g young leaf salad
  • ½ lime


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Mix the yogurt and tikka paste together in a bowl. Add the chicken thighs and toss to coat in the mixture. Cover with clingfilm and leave to marinate for 10 minutes.

  2. 2

    Transfer the chicken to a large baking tray and cook in the oven for 25-30 minutes, until cooked through, with no pink remaining. Cool.

  3. 3

    Shred the meat from the cooked chicken tikka thighs. Spread the mango chutney and yogurt over the tortilla wraps.

  4. 4

    Divide the chicken, tomatoes and salad between each wrap, squeeze over the lime juice, then fold over one end to tuck in, and roll up to serve.


    Cook’s tip: substitute a baguette for the wraps and you can make a toasted chicken tikka sub: mix the shredded, cooked tikka chicken with the yogurt and chutney. Add chopped tomatoes and a little lime juice. Pile on to a halved baguette, top with grated mozzarella and grill until golden.

Nutritional Details

Each serving provides
  • Energy 1972kj 471kcal 24%
  • Fat 17.1g 24%
  • Saturates 5.1g 26%
  • Sugars 13.1g 15%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 599kj/143kcal

Each serving provides

41.6g carbohydrate 4.7g fibre 35.3g protein

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