Bombay Potato and Chicken wraps

Bombay Potato and Chicken wraps

Try out these healthy Indian inspired wraps for dinner, a treat for your stomach and heart.

Recipe by Sally Bee
0 from 0 votes
Cuisine: Indian


Prep time


Cooking time


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  • A light spray of rapeseed oil

  • 1 large red onion (peeled and finely chopped)

  • 3 Garlic cloves (peeled and crushed)

  • 200 g skinless (boneless chicken thigh fillets, sliced)

  • 3 tbsp tikka curry paste

  • 400 g can of chopped tomatoes

  • 2 large potatoes (washed and cut into 2cm cubes)

  • Freshly ground black pepper (to taste)

  • 250 g frozen peas

  • 8 wholemeal wraps or chapattis

  • 140 g low-fat Greek yogurt or low-fat crème fraiche


  • Heat the oil in a large non-stick frying pan over a medium heat, then add the onion and fry for a few minutes until softened.
  • Add the garlic and stir for a further minute, then add the chicken and cook, stirring until browned.
  • Stir in the curry paste, tomatoes, potatoes and half a can of water. Season well with plenty of black pepper, then cover and simmer for about 20 minutes, until the potatoes are just cooked.
  • Remove the lid and simmer for a further 10-15 minutes until the liquid has reduced and the sauce is sticking to the potatoes and chicken.
  • Stir in the peas and cook until they are ready, then serve with warmed wraps or chapattis and low-fat yogurt.

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