Curry Chicken Wraps with Mango Salsa
Soft wraps packed with warmly spiced curry chicken in a creamy sauce, cool crisp lettuce and cucumber, and a fresh sweet-sharp mango salsa. Easy to make, easy to love, and just as good packed for a picnic.
Best for quick lunch · picnic · family-friendly
These are the wraps that disappear fast. Chicken thigh browns with onion and a fragrant curry-mango spice, then gets bound in a light, tangy crème fraîche sauce with just a spoon of ketchup for a rounded sweetness. The real magic is the mango salsa alongside — diced mango, spring onion and coriander sharpened with a little vinegar — which cuts through the creamy chicken and makes every bite bright. Pile it all into soft flatbreads with plenty of crisp lettuce and cucumber, roll them up and go. Great for lunch, brilliant for a picnic.
Ingredients
For the curry chicken
- 500 g chicken thigh fillets , cut into bite-sized pieces
- 1 onion , thinly sliced (small)
- 15 g butter , for frying
- 6 g mild curry powder , 2-3 tsp; a curry-mango blend if you have it
- 100 ml crème fraîche
- 15 ml ketchup
- 2 g fine sea salt , to taste
- 1 g black pepper , freshly ground
For the mango salsa
- 250 g mango , diced (fresh, or frozen and thawed)
- 1 spring onion , thinly sliced
- 10 g fresh coriander , leaves and stalks chopped
- 5 ml White wine vinegar , 1 tsp
- 4 g caster sugar , 1 tsp
To assemble
- 5 large flatbreads or tortillas
- 1 lettuce , leaves separated (little gem or romaine)
- 150 g cucumber , deseeded and diced
Instructions
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1
Melt the butter in a large pan and cook the sliced onion over medium heat until soft and translucent.
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2
Turn up the heat, add the chicken pieces and fry until golden and almost cooked through.
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3
Add a little more butter if the pan is dry, stir in the curry powder and let it toast for about 15 seconds until fragrant, then toss to coat the chicken.
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4
Stir in the crème fraîche and ketchup and let everything simmer gently until the sauce is creamy and the chicken is cooked through. Season with salt and pepper, then set aside to cool slightly.
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5
For the salsa, combine the diced mango, spring onion and coriander with the vinegar and sugar, and season lightly with salt and pepper.
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6
Lay out the flatbreads and top each with lettuce leaves, a spoonful of curry chicken, some mango salsa and a little diced cucumber.
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7
Roll up the wraps snugly and serve straight away — or wrap them in paper to take along.