Heat up the oil in a non-stick pan or wok. Add the lamb strips, aubergine, onion and mushrooms and cook, stirring until the meat is browned, about 6 minutes.
Add the curry paste and the mango chutney, stir and cook for a further 2 minutes.
Add the tomato and coriander.
Spoon the mixture into the middle of the wraps, roll them up and enjoy!