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

Woman's Weekly Food

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