Name: Tandoori chicken wraps
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 2 tablespoon tandoori paste; 1/3 cup greek-style natural yoghurt; 200 gram chicken breast fillets, thinly sliced; 1 tablespoon vegetable or peanut oil; 2 tablespoon finely chopped mint; 2 garlic and herb wraps; 2 tablespoon mango chutney; 1 roma tomato, thinly sliced; 1 lebanese cucumber, thinly sliced; 40 gram mixed salad leaves

Ingredients

2 tablespoon tandoori paste

1/3 cup greek-style natural yoghurt

200 gram chicken breast fillets, thinly sliced

1 tablespoon vegetable or peanut oil

2 tablespoon finely chopped mint

2 garlic and herb wraps

2 tablespoon mango chutney

1 roma tomato, thinly sliced

1 lebanese cucumber, thinly sliced

40 gram mixed salad leaves

Method

1.Place tandoori paste and 1 tablespoon of the yoghurt in a bowl; stir to combine. Add chicken; stir to coat. Heat oil in a frypan over moderate heat. Add chicken; cook, stirring, for 5 minutes or until cooked.

2.Place mint and remaining yoghurt in a bowl; stir to combine. Spread mint yoghurt over wraps. Place chicken along the centre of wraps. Top with chutney, tomato, cucumber and salad leaves. Roll to enclose filling. Cut wraps in half. Wrap in baking paper, then plastic food wrap; chill.

To soften the wraps, place between pieces of paper towel. Microwave on Medium (50%) in 30-second bursts or until just warmed. Chicken can be cooked the night before. Cover, then refrigerate. You can use any plain or flavoured wrap.
Note

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Ingredients

Method

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