For the curry yogurt, combine yogurt, mayonnaise, mango chutney, curry powder, fresh lime juice and salt in a small bowl. Mix to combine.

Bring a large pot of salted water to a boil. Add shrimp and boil until just cooked through, about 1½ minutes. Drain and immediately plunge shrimp into a bowl of ice water to stop the shrimp from cooking.

Pat the shrimp dry with a paper towel, chop them roughly and transfer to a medium-sized bowl. Stir in three-quarters of the curry yogurt and mix in minced cilantro.

Spread the remaining curry yogurt on four whole-wheat tortillas. Divide the spinach leaves and shrimp mixture between the tortillas.

Tuck in the ends of each tortilla and roll. Cut in half on a diagonal and serve.