Prepare the vegetables and yoghurt

Finely chop the red onion, dice the tomatoes, grate the garlic and ginger, and roughly chop the coriander leaves and stalks. Mix the Greek yoghurt with the lime zest, half the lime juice, and a pinch of salt until spoonable.

Cook the masala base

Heat the rapeseed oil in a large non-stick frying pan over a medium heat. Add the red onion and cook for 4 to 5 minutes until softened at the edges, then stir in the garlic, ginger, cumin, garam masala, turmeric, and coriander stalks for 1 minute until fragrant. Season the onion and spices with a pinch of salt and black pepper while they cook.

Soften tomatoes and spinach

Add the tomatoes with a pinch of salt and cook for 4 to 5 minutes until they collapse into a thick sauce. Stir in the baby spinach for 1 to 2 minutes until just wilted and bright green.

Scramble the eggs

Beat the eggs with 2 tablespoons water and a pinch of salt. Reduce the pan to low, pour in the eggs, and fold gently for 3 to 4 minutes until soft curds form and the eggs are just set.

Take the pan off the heat while the eggs still look a little glossy so they stay soft in the wraps.

Warm the wraps

Warm the wholemeal tortilla wraps in a dry frying pan for 20 to 30 seconds per side, or microwave them under a clean damp tea towel for 30 seconds. Stir the mango chutney with the remaining lime juice to loosen it.

Fill and serve

Divide the masala eggs between the warm wraps. Spoon over the lime yoghurt and mango chutney, scatter with coriander leaves, then fold into loose breakfast wraps and serve straight away.