Tandoori Chicken Wrap
Placing the salad in a wrap adds a fun dimension to the dish and makes it easier to eat and easier to get a balance of flavours from all the wonderful ingredients. These wraps can be enjoyed warm or cold and make a great lunch recipe.
2
Serves
545
Calories
57.8g
Protein
406g
Serving Size
Ingredients
- *Tandoori Chicken
- 1 Large chicken breast, skin off
- ½ cup Low fat natural Yoghurt
- 2 tbls tandoori paste, we used Pataks Brand
- ½ teaspoon crushed garlic
- ½ teaspoon crushed ginger
- Squeeze Lime
- *Salad Ingredients
- ¼ cup capsicum strips (we used from jar)
- ½ cup lettuce
- ½ tomato
- 30g Fetta, premium brand
- ¼ sliced red onion
- *Dressing
- 2 tablespoons Low fat natural Yoghurt
- 6 mint leaves
- 1 tablespoons grated cucumber
- Squeeze lime
- *Wraps
- 2 Light Tortillas or Pita Bread
Method
- 1In a bowl place the tandoori paste with yoghurt, garlic and ginger.
- 2If the chicken is very thick give it a belt between some cling film with a rolling pin or meat mullet so it is nearly even. Cut into long lengths and marinate in the tandoori / yoghurt mixture in the fridge. Make sure all chicken is covered with mixture. Marinate for at least ½ hour, more if time prevails .you can do this maybe in the morning ready for dinner.
- 3Spray then heat griddle pan or BBQ on high heat, around 5-10 minutes.
- 4Turn heat to med-high then cook chicken for around 10 minutes.
- 5Whilst chicken is cooking arrange tortillas on bench. Divide salad ingredients up on to the wrap towards one side.
- 6Mix the dressing ingredients together.
- 7Once chicken is cooked take off heat and sit on a board. Squeeze ½ lime onto chicken. Slice the chicken.
- 8Place sliced chicken on top of salad ingredients, drizzle the dressing over the chicken.
- 9Now carefully roll tightly the wrap, either tie each end with string or hold together with toothpicks.
- 10Wraps can be made ahead of time, wrap up in cling film or foil and store in the fridge.