Preheat the oven to 200C (fan 180C), 400F, Gas Mark 6.
Place the yoghurt in a medium bowl, squeeze in the juice from 2 limes, crush in the garlic and add the spices. Season with salt and pepper and give everything a good stir together.
Slice the chicken into bite-sized pieces and stir into the yoghurt mixture to coat evenly. If you have time, leave this to marinade for at least 1 hour or overnight.
Arrange the coated chicken pieces in a single layer on a large baking tray and bake in the oven for 6-8 minutes until cooked through.
Meanwhile, place the tortillas in a stack on a sheet of tin foil. Wrap them up tightly, sit the parcel on a baking sheet and place in the oven for 5-6 minutes to warm through.
To prepare the salsa, slice the two cheeks off either side of the mango stone. Cut them in half and then run the knife through the flesh close to the skin to peel it, like you would with a melon. Then slice off the remaining skinny sides of mango and do the same thing with them so as not to waste any.
Finely dice the mango flesh and place in a medium bowl. Slice the spring onions, quarter the tomatoes and roughly chop almost all of the coriander. Add them to the mango with the juice of the remaining lime and a little salt and pepper and toss everything together.
Once ready, remove the chicken and tortillas from the oven. Divide the chicken between each tortilla, spoon the salsa over, scatter the remaining coriander on top, roll into a wrap and serve at once. Alternatively, serve everything to the table separately for people to help themselves to.