Step 1

Heat the oil in a large non-stick frying pan over medium heat. Add the chicken and cook for 2-3 minutes or until browned all over. Remove from the pan and set aside.

Step 2

Add the onion, garlic and ginger to the pan. Cook, stirring occasionally, for 5 minutes or until softened. Increase the heat to high. Return the chicken to the pan with the cumin, masala, tomato paste, chilli and lemon juice. Season with pepper. Cook, stirring occasionally, for 10 minutes or until the chicken is tender.

Step 3

Divide the chicken mixture, red onion, chutney, mint, coriander and yoghurt between the two roti. Roll up and serve the chicken wraps with lemon wedges for squeezing over.