Recipe: Yoghurt and chilli chicken wraps

We’re lucky that thanks to Rich’s job we can buy chicken cheaply. Which is great for the budget but does stretch me sometimes when it comes to making a little less samey. Rich has always maintained that he doesn’t like anything cooked in yoghurt so when Total got in touch asking if I would like to take part in their #trytotal challenge I accepted with a little reservation.

yoghurt and chilli chicken wraps

I do find that how a meal is described has a huge impact though. So despite the fact that these are technically yoghurt and chilli chicken wraps, telling Rich that we’re having spicy hot chicken wraps for tea means he doesn’t bat an eyelid.

The yoghurt marinade keeps the chicken beautifully moist. I snaffled the leftovers for lunch the next day and was pleased to find that there wasn’t any of that dryness that refrigerated cooked chicken can sometimes take on. There is a kick to this but it’s dialled down by the yoghurt and is more than acceptable for small people. I adore raw spinach and will often use it as a base for salads or as a bit of added greenery in sandwiches so it was an obvious choice for me here. Wraps are a current obsession in our house and they’re making many an appearance at our tables.

A great option for tea when served with a pile of chips, they can also ring the changes for packed lunches.

greek yoghurt chilli chicken wraps

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Yoghurt and chilli chicken wraps

Yield: 4 wraps

These wraps make for an excellent lunch or tea. The yoghurt marinade keeps the chicken beautifully moist with a gentle kick from the chilli paste. If you don’t have smoked chilli paste (I use Gran Luchito) then a regular chilli paste will be just fine, if you want the smokiness then a little smoked paprika will provide it. As the chicken requires marinating for at least an hour but preferably more then you will need to think ahead a little and start your prep in advance.


    For the chicken
  • 3 large chicken breasts
  • 125g Greek yoghurt
  • 1 generous tsp smoked chilli paste
  • To assemble
  • 4 tortilla wraps
  • 4 tsps chilli mayonnaise
  • 4 generous handfuls baby spinach


  1. You will need to marinade the chicken for at least 1 hour but preferably longer. It’s easy to set this up in the morning so it’s ready to cook for tea that night. Place the chicken breasts, yoghurt and chilli paste in a large food bag. Massage the chicken with the yoghurt and paste and leave in the fridge until you’re ready to cook.
  2. Preheat the oven to 190c (fan) and place the chicken breasts on a baking tray. Bake for around 30 minutes, until the chicken has browned and cooked through. Take off the tray and leave to rest for 10 minutes then slice quite thickly.
  3. To assemble each wrap: spread each wrap with a teaspoon of chilli mayonnaise, top with a handful of baby spinach leaves and slices of the chicken. Roll up tightly and cut in half. Repeat with the remaining wraps.

Disclosure: Total sent me a box of ingredients, including a very large tub of yoghurt. The radishes are still in my fridge and I’m considering roasting them, I sent my mum off with the fennel as it wouldn’t get eaten here. The chicken here is based on a recipe from Total that you can see here.