|for the chicken|
|1||onion — grated|
|1 Tbs||curry powder — mild|
|1 Tbs||tomato paste|
|2 Tbs||chutney — fruit|
|1/2||rotisserie chicken — shredded|
|4 Tbs||yoghurt — plain|
|4 Tbs||fresh coriander — finely chopped|
|sea salt and freshly ground black pepper — to taste|
|to assemble the wraps|
|4||whole wheat or gluten-free wraps|
|90 g||baby gem lettuce — shredded|
|1/2||cucumber — cut into ribbons|
|50 g||cashew nuts — toasted and chopped|
Sauté onion in oil until translucent.
Add curry powder and tomato paste and cook for a minute.
Mix in chutney and water, then simmer for 5 minutes.
Remove from the heat, then mix in the shredded chicken, mayonnaise, yoghurt, coriander and season to taste.
Heat the wraps to soften, then fill with lettuce, cucumber, coronation chicken, nuts and fresh coriander.
Fold and roll to encase the filling, then slice into desired serving size.