Curry Chicken Wraps
Tender chicken pieces in a mild curry sauce served inside soft wraps.
Allergens: contains cereals containing gluten, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 38g carbs · 4g sugars · 3g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Chicken breast filletsuse 650g | 4 × £2.75210g · £1.31 per 100g | 2 × £3.75480g · £0.78 per 100g |
| Red onionpack 1kg · use 1 onion | £0.95£0.10 per 100g | £0.95£0.10 per 100g |
| Chopped tomatoespack 400g · use 1 tin | £0.47£0.12 per 100g | £0.45 |
| Double creamuse 150ml | £2.10300ml · £0.70 per 100ml | £3.00600ml · £0.50 per 100ml |
| Tortilla wrapsnot compared | – | – |
| Spinachuse 100g | £1.77500g · £0.35 per 100g | £1.35250g · £0.52 per 100g |
| Basket total (full packs) | £16.29 | £13.25 |
| Cost of what this recipe uses | £10.54 | £6.94 |
| Per serving | £2.64 | £1.74 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Tortilla wraps.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Begin by slicing the 650g chicken breast into 2cm bite-sized chunks. Finely dice the red onion and roughly chop the 100g of spinach so it is easier to incorporate into the sauce later.
- Heat 2 tablespoons of vegetable oil in a large frying pan over high heat. Add the chicken pieces and fry for 5-7 minutes, stirring occasionally, until they are golden on all sides and no pink remains inside.
- Lower the heat to medium and add the diced red onion to the pan with the chicken. Sauté for 5 minutes until the onion is soft and translucent and slightly browned at the edges.
- Pour in the full tin of chopped tomatoes and season with 1 teaspoon of salt and a pinch of black pepper. Bring to a gentle simmer and cook uncovered for 10 minutes until the sauce has thickened slightly and looks deep deep red.
- Turn the heat down to low and stir in the 150ml double cream and the chopped spinach. Stir gently for 2-3 minutes until the spinach has completely wilted and the sauce is creamy and pale orange.
- Taste the curry and add extra salt or pepper if needed; ensure the sauce is thick enough to coat the back of a spoon without being runny, then remove from the heat.
- Warm the 8 tortilla wraps in a dry pan for 30 seconds per side until soft and flexible. Spoon a generous portion of the chicken mixture into the centre of each wrap, fold the edges, and serve immediately.
Tips
- To make this cheaper, use chicken thighs instead of breast and swap the double cream for natural Greek yogurt.
- Batch-cook the chicken filling, cool quickly within 2 hours, and store in airtight containers in the fridge for up to 2 days.
- To reheat leftovers, microwave the filling alone for 2-3 minutes until steaming hot throughout; only reheat once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Red onion · about 850g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Double cream · about 100ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Creamy Lentil & Spinach, Rich Chocolate Mousse, Chicken Stroganoff. - Spinach · about 900g left
Keep in the fridge and use within a few days, or slice and freeze for stir-fries, curries and soups. Use it in: Creamy Lentil & Spinach, Shakshuka, Tuna Nicoise Salad.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).