Bean stew chicken wraps

It's a wrap! A quick dinner with a lot of zest that is low in calories - the ideal midweek feast. 

Fixings:

2 tbsp vegetable oil
6 boneless, skinless chicken thighs, cut into chomp measured pieces
1 vast onion, meagerly cut into half-moons
2 garlic cloves, finely slashed
3cm piece ginger , peeled and finely hacked
½ tsp ground cumin
½ tsp garam masala
1 tbsp tomato purée
1 red stew, daintily cut into rings
juice ½ lemon
4 roti, warmed
½ little red onion, hacked
4 tbsp mango chutney or lime pickle
4 modest bunches mint
alternately coriander
4 tbsp yogurt
Strategy:
Heat the oil in a huge skillet over a medium warmth. Include the chicken, chestnut on all sides, then expel. Include the onion, garlic, ginger and a squeeze of salt. Cook for 5 mins or until mellowed.
Increment the warmth to high. Return the chicken to the dish with the flavors, tomato purée, stew and lemon juice. Season well and cook for 10 mins or until the chicken is delicate.
Isolate the chicken, red onion, chutney, herbs and yogurt between the four warm rotis. Move up and present with a lot of napkins.