Ingredients:

  • 3 cups (400g) Cooked Rotisserie Chicken, shredded
  • 1 cup (240g) Plain Greek Yogurt
  • 2 teaspoons Mild Curry Powder
  • 1 large (300g) ripe Mango, diced
  • 1/4 cup (40g) Red Onion, finely chopped
  • 1/4 cup (15g) Fresh Coriander, chopped
  • 1/4 cup (40g) Dried Apricots, chopped
  • 2 tablespoons (15g) Toasted Flaked Almonds
  • 2 tablespoons (30ml) Fresh Lime Juice
  • 1 tablespoon (15g) Mango Chutney (smooth/mild)
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Black Pepper, freshly ground
  • 4 Large Flour Tortillas (or Flatbreads)
  • 2 cups (100g) Mixed Leaf Salad Greens

Instructions:

  1. Shred the Chicken: Remove all meat and skin from the rotisserie chicken. Shred the meat into bite-sized pieces.
  2. Dice Fruit and Nuts: Finely chop the red onion and dried apricots. Dice the fresh mango. Coarsely chop the fresh coriander.
  3. Prepare the Dressing: In a small bowl, whisk together the Greek yogurt, lime juice, curry powder, and mango chutney until smooth. Season heavily with salt and pepper.
  4. Combine Wet and Dry: Add the shredded chicken, diced mango, chopped red onion, apricots, coriander, and flaked almonds into a large mixing bowl.
  5. Dress the Chicken: Pour the yogurt-curry dressing over the chicken mixture. Use a rubber spatula to gently fold everything together until evenly coated.
  6. Taste and Adjust: Taste the filling. Add more salt, pepper, or lime juice if needed. Chill for 10 minutes for optimal flavour integration (optional).
  7. Warm the Wraps & Lay the Base: Lightly warm the flour tortillas (optional). Place a handful of mixed salad greens down the centre of each tortilla.
  8. Assemble and Serve: Spoon a generous amount of the Coronation Chicken mixture over the salad greens. Fold in the sides, then tightly roll it up. Slice diagonally in half and serve immediately.