Name: Chicken tandoori wraps
Cook time: 10 min
Total time: 10 min
Ingredients: 400 gram chicken thigh, sliced; 1/2 cup greek yoghurt, plus extra, to serve; 1 tablespoon mild tandoori paste; 1 garlic clove, crushed; 1 tablespoon vegetable oil; 4 chapatti wraps; 100 gram baby spinach; 1 lebanese cucumber, seeded, thinly sliced lengthways; 1 small red onion, finely sliced; 1 carrot, grated; coriander, mint leaves, to serve

Ingredients

400 gram chicken thigh, sliced

1/2 cup greek yoghurt, plus extra, to serve

1 tablespoon mild tandoori paste

1 garlic clove, crushed

1 tablespoon vegetable oil

4 chapatti wraps

100 gram baby spinach

1 lebanese cucumber, seeded, thinly sliced lengthways

1 small red onion, finely sliced

1 carrot, grated

coriander, mint leaves, to serve

Method

1.In a shallow dish, combine chicken, yoghurt, tandoori paste and garlic. Cover and chill for 30 minutes.

2.Heat oil in a large frying pan on medium. Cook chicken for 5-10 minutes, until cooked through. Set aside to cool.

3.Top each wrap with spinach, cucumber, onion, carrot, chicken and herbs. Spoon over a little extra yoghurt. Roll up and wrap in baking paper and plastic wrap to secure. Keep chilled.

You can use tortillas, Lebanese bread or mountain bread instead of chappati.
Note

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