Marinade: Chop 2 chicken thighs into 2cm cubes. In a large bowl, combine chopped chicken thighs with 1 tsp crushed garlic, 1 tbs greek yogurt, 1 tsp ground coriander, 1 tsp cumin, 1 tsp turmeric and 2 tsp olive oil. Mix well and set aside for 10 minutes.
Vegetables: Finely slice 1 small red onion. Roughly chop 40g baby spinach. Dice 1/3 cucumber.
Chutney: In a blender/food processor, add 1/2 cup fresh chopped coriander, 1/2 cup fresh mint, 1 tsp lime juice, 1/4 cup greek yogurt, 1 tsp sugar and 1 tsp salt. Blend into a thin paste, adding water if needed.
Cook chicken: Preheat a large pan to medium heat. Add chicken and cook for 5-6 minutes per side, or until cooked and crispy.
Assemble: Warm the wraps quickly in the microwave and assemble with chopped baby spinach, shredded onion, diced cucumber, cooked chicken and sauce. Wrap tightly. Serve with extra sauce on the side. Enjoy!