Easy Chicken Mango Roti Pockets
Sweet, spicy and savory stuffed roti wraps filled with juicy chicken and fresh mango flavor
Easy Chicken Mango Roti Pockets are a delicious fusion-style meal that combines soft homemade flatbreads with a bold, flavorful filling. Tender chicken cooked with warm spices pairs beautifully with naturally sweet mango, creating a balance of savory, tangy, and slightly spicy flavors in every bite. The roti dough is simple to make using basic pantry ingredients, and the filling can be adjusted depending on your preferred spice level and sweetness.
This recipe works well for family dinners, lunch boxes, or casual gatherings where handheld meals shine. The combination of fresh ginger, garlic, and aromatic spices gives the chicken depth, while mango adds a refreshing twist that keeps the dish light and vibrant. Once assembled into pockets, they’re easy to eat on the go and can be made ahead for busy days. Whether you enjoy bold fusion flavors or just want a new way to use ripe mangoes, these roti pockets are satisfying, customizable, and full of personality.
Prep Time: 35 minutes
Cook Time: 30–35 minutes
Resting Time for Dough: 15 minutes
Total Time: About 1 hour 20 minutes
Servings: 6–8 roti pockets
Ingredients
For the Roti/Wrap
Plain flour – 2 cups
Margarine – 2 tablespoons
Oil – 1 tablespoon
Salt – ¼ teaspoon
Boiling water – 1 cup
For the Chicken and Mango Filling
Boneless, skinless chicken – about 1 kg (breast or thighs), diced
Mango – 2 medium (about 1½ cups diced or pureed)
Onion – 1 large, chopped
Garlic – 4 cloves, minced
Fresh ginger – 1 tablespoon, grated
Oil – 2 tablespoons (vegetable or olive oil)
Ground cumin – 1 teaspoon
Garam masala – 1 teaspoon
Curry powder – 1 teaspoon
Salt – 1 teaspoon (adjust to taste)
Black pepper – ½ teaspoon
Red chili powder – ½ teaspoon (or to taste)
Green chilies – 1–2, finely chopped (optional)
Lime juice – 1 tablespoon
Fresh cilantro/coriander leaves – ¼ cup, chopped
Optional Add-Ins (choose as desired)
1 teaspoon jaggery or honey for sweetness
1 tablespoon soy sauce for umami depth
2 tablespoons coconut milk or cream cheese for creaminess
Fried onions for garnish
Instructions
In a large bowl, combine plain flour and salt. Add margarine and oil, rubbing into the flour until crumbly.
Carefully pour in boiling water and mix until a soft dough forms. Knead until smooth, cover, and rest for 15 minutes.
Heat oil in a large pan. Add chopped onion and sauté until soft and lightly golden.
Stir in garlic and ginger, cooking for about 1 minute until fragrant.
Add diced chicken and cook until lightly browned on all sides.
Sprinkle cumin, garam masala, curry powder, salt, pepper, and chili powder. Mix well to coat the chicken.
Add mango, green chilies, and optional jaggery or soy sauce if using. Simmer for 8–10 minutes until chicken is cooked and sauce thickens.
Stir in lime juice, cilantro, and optional coconut milk or cream cheese for a creamy finish. Let the filling cool slightly.
Divide dough into balls, roll into thin circles, and cook each roti on a hot pan until lightly browned on both sides.
Spoon filling onto each roti, fold into pockets, and serve warm.
Tips
Resting the dough makes it easier to roll and improves texture.
Use ripe but firm mangoes to prevent overly watery filling.
Dice chicken evenly for uniform cooking.
Avoid overfilling pockets to prevent tearing.
Cook rotis on medium-high heat for soft, flexible wraps.
Let filling cool slightly before assembling to keep rotis from becoming soggy.
Adjust spice levels according to preference or family needs.
Add a squeeze of lime just before serving for extra brightness.
Use a nonstick or cast-iron pan for best roti texture.
Store filling separately if meal prepping to keep wraps fresh.
Variations
Replace chicken with paneer or tofu for a vegetarian option.
Add shredded cabbage or lettuce for extra crunch.
Include roasted bell peppers for sweetness and color.
Use whole wheat flour instead of plain flour for added fiber.
Turn filling into a curry and serve with rice instead of wraps.
Add peanut sauce for a Thai-inspired flavor twist.
Use barbecue sauce with mango for a smoky sweet version.
Make mini pockets for party appetizers.
Add chopped cashews or almonds for crunch.
Include yogurt or raita inside the pocket for cooling creaminess.
Q&A
Can I use store-bought wraps?
Yes, tortillas or flatbreads work well for convenience.
Can I freeze the pockets?
Freeze assembled but unheated pockets for up to 1 month.
How long do leftovers last?
Refrigerate filling for up to 3 days.
Can I make it less spicy?
Reduce chili powder and omit green chilies.
Is it kid-friendly?
Yes, keep spices mild and add extra mango sweetness.
Can I grill the chicken instead?
Yes, grilled chicken adds smoky flavor.
What mango type works best?
Sweet, ripe varieties like Chaunsa or Ataulfo.
Can I make gluten-free rotis?
Use a gluten-free flour blend designed for flatbreads.
What sides go well?
Fresh salad, yogurt dip, or chutney.
Can I make it creamy?
Stir in coconut milk or cream cheese at the end.
Nutrition
(Approximate per Pocket)
Calories: 320–360
Protein: 22–26 g
Fat: 10–12 g
Carbohydrates: 32–36 g
Fiber: 3–4 g
Sugar: 6–8 g
Values vary based on optional ingredients and portion size.
Conclusion
Easy Chicken Mango Roti Pockets combine comforting homemade flatbreads with a vibrant, flavorful filling that balances sweetness, spice, and savory depth. The soft roti wraps hold juicy chicken and fresh mango beautifully, creating a meal that feels both satisfying and unique. With flexible ingredients and countless variation options, this recipe easily adapts to different tastes and dietary preferences. Whether served for family dinners, casual lunches, or gatherings with friends, these pockets offer a fun, handheld way to enjoy bold flavors and nourishing ingredients in one delicious bite.