Preheat the oven to 200°C, fan 180°C, gas 6. Mix 4 tbsp yogurt and the 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 remaining 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.