Curried Chicken Wrap
By OcadoLife
Published on 24 October 2025
YouTube chef and Turkish-Cypriot Londoner Hasan Semay – better known as Big Has – created this street-food-style Curried Chicken Wrap. He calls it: “Comfort, warmth, flavour and excitement all rolled into one.” Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 4 chicken thigh fillets (skinless)
- 3½ tbsp tikka paste
- 2 tbsp flavourless oil
- 400ml coconut milk
- 1 pinch caster sugar
- ¼ cucumber
- 1 onion
- 8 cherry tomatoes
- 1 good handful mint
- 1 good handful coriander
- 1 lime, juiced
- 4 bake and serve plain naans
- 4 tbsp (approx.) mango chutney
- 4 tbsp (approx.) Greek yoghurt
- 8 Edam slices (optional)
- 2 large handfuls mixed salad leaves
- 2 poppadoms, crushed
Method
Step 1
Toss the chicken thigh fillets with 1 tbsp tikka paste in a bowl; set aside for 10 mins.Step 2
In a pan, heat the oil; add the chicken and sear for 7 mins (approx.) each side, until cooked through. Remove to a plate to rest.Step 3
Add the remaining tikka paste to the same pan; gently fry for 2 mins (approx.) until it starts to split. Pour in the coconut milk; cook on high for 10 mins or until reduced, thick and creamy. Season with a pinch each of salt and caster sugar.Step 4
Finely slice the cucumber, onion, cherry tomatoes, mint and coriander; toss with the lime juice. Heat the naans to pack instructions and slice the chicken.Step 5
To assemble, spread some of the curry sauce on each naan; top with chicken. Dollop over some mango chutney and Greek yoghurt, and add a couple of Edam slices, if you like. Top with some salad leaves and a handful of crushed poppadoms for crunch. Roll and wrap the naan tightly in baking paper or foil and slice in half.