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Grid Iron Meat

Coronation Chicken Wraps

Coronation chicken is a brilliant way to give leftover roast chicken a second life, especially darker leg and thigh meat, which stays juicy even when eaten cold. This version keeps the classic creamy curry flavour but brightens it with lemon, yoghurt, crunchy salad, and a little mango chutney for gentle sweetness.

INGREDIENTS
  • 250-300g cooked chicken leg and thigh meat, shredded or chopped
  • 3 tbsp mayonnaise
  • 2 tbsp Greek yoghurt
  • 1 1/2 tbsp mango chutney
  • 1 tsp mild curry powder
  • 1/2 tsp ground turmeric
  • 1 tsp lemon juice
  • 1 tbsp sultanas or raisins, optional
  • 1 tbsp flaked almonds, toasted if possible
  • 1 spring onion, finely sliced
  • 1 tbsp fresh coriander, chopped
  • Salt and black pepper, to taste
  • 2 large tortilla wraps
  • 1 small handful little gem lettuce, shredded
  • 1/4 cucumber, cut into thin batons
  • 1/2 small carrot, grated
  • 1/2 red chilli, finely sliced, optional

Serves

Serves 2.

METHOD

  1. Remove any skin, bone, cartilage, or hard bits from the cooked chicken, then shred or chop the meat into bite-sized pieces.
  2. In a mixing bowl, combine the mayonnaise, Greek yoghurt, mango chutney, curry powder, turmeric, and lemon juice.
  3. Stir until smooth, then season with a little salt and black pepper.
  4. Fold in the chicken, sultanas or raisins if using, flaked almonds, spring onion, and coriander.
  5. Taste and adjust with a little more lemon juice for brightness, mango chutney for sweetness, or curry powder for warmth.
  6. Lay the tortilla wraps flat and add the shredded lettuce, cucumber batons, grated carrot, and chilli if using.
  7. Spoon the coronation chicken mixture down the centre of each wrap.
  8. Fold in the sides, roll up tightly, then cut in half. Wrap in baking parchment or foil if taking for lunch.

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Yorkshire Free Range Chicken

A fresh free range chicken from the heart of Yorkshire.

At Grid Iron Meat, we take pride in offering the finest selection of meats, and our Yorkshire Free Range Chicken is no exception. Sourced from trusted farmers in the picturesque countryside of Yorkshire, England, this premium poultry is raised with the utmost care and attention, resulting in a product that stands above the rest in terms of quality, taste, and ethical standards.

 

£14.56

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What sides and matches work well with this?

Sides: A crisp cucumber and radish salad with lemon and dill works beautifully alongside the creamy filling. Salt and vinegar crisps add a proper lunchbox crunch, while a simple tomato and red onion salad brings freshness and acidity. For something more substantial, serve with a cold couscous salad dotted with herbs, roasted peppers, and toasted seeds.

Matches: Chicken pairs well with mild curry spices, mango chutney, yoghurt, lemon, coriander, spring onion, cucumber, almonds, raisins, apple, celery, chilli, lime, mint, poppadoms, pickled onions, and crisp salad leaves.

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Preparation Time: 15 minutes active prep, assuming the chicken is already cooked and chilled.
Cooking Time: No cooking required. Total Time 15 minutes.

Hot Tips

  • Dark chicken meat is ideal here because it stays moist and flavoursome when cold.
  • If the chicken is very firm from the fridge, shred it finely so the dressing coats it properly.
  • Toasting the almonds for 2-3 minutes in a dry pan gives a much better nutty flavour.
  • For a lighter filling, use more Greek yoghurt and less mayonnaise.
  • If packing ahead, keep very watery ingredients, such as cucumber or tomato, away from the wrap until the last moment to avoid sogginess.
  • A tiny pinch of cayenne or a few slices of fresh chilli will lift the sweetness of the chutney without making the wrap fiery.

Pairings

Red Wine: A light, fruity red such as Beaujolais, young Pinot Noir, or a soft Grenache works best. Avoid heavy tannic reds, as they can clash with the curry spices and mango chutney.

White Wine: Off-dry Riesling is excellent with coronation chicken because the gentle sweetness balances the curry warmth. Chenin Blanc, Pinot Gris, or an unoaked Chardonnay would also work well, especially if the filling is creamy and mildly spiced.

Beer & Cider: A crisp lager, Belgian witbier, or pale ale with citrus notes would suit the creamy, spiced filling. A medium-dry cider is also a good match, particularly if you include apple, raisins, or extra chutney in the chicken.

Non-Alcoholic: Sparkling elderflower with lemon is a lovely bright match. Iced tea with lemon, mango lassi, cucumber and mint water, or a non-alcoholic pale ale would all work well with the creamy curry flavours.

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