Chop the tomatoes and mix together in a bowl with the chutney, onion and coriander.
Briefly heat the wraps over a griddle or in a large frying pan until just beginning to colour. Lay them on the work surface and scatter the chicken down the centre of each and top with the tomato salsa. Drizzle each with a little balsamic glaze.
Fold two opposite ends over the filling, roll up then cut in half and wrap in cling film.
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