Chicken Wraps with Mango Chutney

Chicken Wraps with Mango ChutneyRecipe
Oxmoor House
Using curry powder gives potential health benefits (when turmeric is combined with black pepper, it becomes an amazing anti-inflammatory agent).  Mango chutney sweetens this deliciously spicy lunch option.


Serves 4 (serving size: 1 wrap)
Total time: 30 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-On: 30 Minutes
Total: 30 Minutes

Nutritional Information

Calories 405
Caloriesfromfat 0.0 %
Fat 10.2 g
Satfat 2.7 g
Monofat 2.8 g
Polyfat 0.6 g
Protein 27.6 g
Carbohydrate 47.9 g
Fiber 2.4 g
Cholesterol 56 mg
Iron 3.2 mg
Sodium 797 mg
Calcium 40 mg


2 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon curry powder
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil
1/2 cup 2% reduced-fat Greek yogurt
1/4 cup mango chutney
3 tablespoons sliced green onions
1 (8.8-ounce) package white naan bread
2 cups mixed spring greens


1. Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Cut each chicken breast half in half crosswise.

2. Combine curry powder, salt, and 1/4 teaspoon pepper. Sprinkle curry mixture over both sides of chicken. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan. Cook 3 minutes on each side or until done. Remove from pan; let stand 5 minutes.

3. While chicken stands, combine yogurt, chutney, green onions, and remaining 1/4 teaspoon pepper in a small bowl.

4. Warm naan according to package directions; cut in half crosswise. Cut chicken into 1/2-inch-thick slices. Spread yogurt mixture evenly over naan halves. Top evenly with greens and chicken; roll up.