Ingredients:

For the Tikka Salmon:
- 4 salmon fillets (about 120g each) cut into 3-4 chunks
- 2 tablespoons tikka masala spice paste
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- Salt and pepper to taste

For the Raita:
- 250g low-fat Greek yogurt
- 1/2 cucumber, finely diced
- 1 bunch fresh mint leaves, chopped
- 1/2 teaspoon cumin powder
- Salt to taste

For the Wraps:
- 4 whole-grain roti or whole-wheat tortillas
- 1/2 English or Iceberg lettuce torn up into 2-inch pieces

- 4 tablespoons shopbought mango chutney

Instructions:

In a bowl, combine the tikka masala spice paste, lemon juice, minced garlic, grated ginger, salt, and pepper. Place the salmon fillets in a shallow dish and pour the marinade over them, making sure they are well-coated. Cover the dish and refrigerate for at least 30 minutes to allow the flavours to meld.

In a separate bowl, mix the low-fat Greek yoghurt, finely diced cucumber, chopped mint leaves, cumin powder, and a pinch of salt. Stir well and refrigerate the raita until you're ready to assemble the wraps.

Preheat your grill to medium-high heat. Place the marinated salmon fillets on a baking sheet lined with aluminium foil. Grill the salmon for about 5-7 minutes per side, or until it's cooked through and flakes easily. The cooking time may vary depending on the thickness of the fillets.

Warm the whole-grain roti or whole-wheat tortillas according to the package instructions. Place a warmed tortilla onto each plate and add a handful of torn lettuce leaves on top. Spread a generous spoonful of raita then of mango chutney over the center of the tortilla. Place 3-4 chunks of the grilled salmon on top of the chutney. 

Carefully fold in the sides of the tortilla and then roll it up tightly, creating a wrap. Repeat the process for the remaining wraps.