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