Heat the oil in a pan and sauté the sliced onion for 2 minutes. Add the sliced chicken breast and continue to cook for 2-3 minutes, just to brown the chicken. Add in the curry paste and continue to cook for just 1 minute, making sure that the chicken pieces are well coated in the spice paste. Pour over the water and continue to cook the chicken for just a few more minutes. When ready, stir in the chopped coriander and remove off the heat. When you are ready to serve the wraps, heat them up in the oven for just a minute. Lay each wrap on a large plate and spread a tablespoonful of mango chutney on each. Lay some mixed salad leaves over the chutney, followed by the chicken curry. Pour a tablespoon of natural yogurt over each wrap and tightly roll up. Slice each wrap in half diagonally, and serve. You can serve the chicken curry wraps either hot or cold.

Suggested accompanying wine: DELICATA Regina Rose I.G.T. Maltese Islands