Coronation Chicken Wraps
These high-protein wraps are filled with chicken breast, Greek yoghurt dressing and mango chutney. A little light mayonnaise helps balance the yoghurt’s tang. This recipe makes three lunch wraps. The idea comes from the classic Coronation Chicken, first made for Queen Elizabeth II’s coronation in 1953.
Nutrition Nutrition per portion
- Calories 431kcal 139kcal
- Fat 10.6g 3.4g
- Carbs 42.2g 13.6g
- Protein 42.8g 13.9g
- Fibre 2.4g 0.8g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
I enjoy a lunch that feels filling without needing anything extra. Each wrap has 42.8g of protein, so it’s a good choice when I want a high-protein meal with minimal cooking. Making the chicken filling ahead also saves time the next day, since all I have to do is fill and roll the wraps.
Tips and Variations
- Add a little finely chopped dried apricot for a sweeter filling.
- Stir in a squeeze of lemon juice for a sharper dressing.
- Use wholemeal wraps instead of plain wraps if you prefer.
- Replace the iceberg lettuce with baby spinach.
- Add finely sliced cucumber just before rolling for extra crunch.
- Stir chopped fresh coriander into the dressing if you enjoy its flavour.
- Spoon the filling into pitta bread or serve it over a green salad.
Meal Storage
Store the chicken in an airtight container in the fridge at 0 to 5°C for up to 3 days after cooking. Refrigerate it within 2 hours of cooking. Keep the lettuce and wraps separate until you are ready to assemble them.
Freezer tips
If you want to freeze some chicken for later, set it aside before adding the dressing. Cool it and put it in an airtight, freezer-safe container and freeze for up to 3 months. Assemble the wraps after thawing, as the lettuce loses its crunch and the yoghurt dressing may separate if frozen.
Thaw the cooked chicken in the fridge overnight and use it within 24 hours after it’s fully defrosted. Keep it cold until you’re ready to mix it with the dressing and make the wraps.
Frequently Asked Questions
Yes. Replace the 25g of light mayonnaise with an extra 25g of Greek yoghurt. The dressing will be slightly tangier and less rich.
Yes. Use cooked, chilled roast chicken with the skin removed, then cut or shred it before mixing with the dressing. Count its fridge storage time from when the chicken was originally cooked, rather than when you assemble the wraps.
Use mild curry powder for this recipe. It gives the dressing a gentle curry flavour that works with the mango chutney without making the filling too hot.
Yes. Boneless, skinless chicken thighs can replace the breast, though they may need a different cooking time. They generally contain more fat, so the calories and nutritional values will change.
Yes. Use gluten-free wraps and check that the mango chutney, curry powder and mayonnaise are also suitable. The nutritional values will depend on the wraps used.
Closing Note
Mild curry and mango chutney give these wraps their classic coronation chicken taste, and Greek yoghurt makes the dressing creamy. This is a simple high-protein lunch with plenty of chicken and just a few ingredients. For more chicken lunch ideas, check out the chicken and cottage cheese sandwich.
- 💪 High Protein
- 🍃 Lighter
- ⏱️ Ready in 30
- 🌓 Partially Freezer Friendly
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