Tandoori Chicken Wraps2014-09-18
- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
Perfect for when cucumbers are in season.
- 1/3 cup tandoori paste
- 2 tablespoon(s) yoghurt
- grams chicken breast strips
- 6 roti or wraps
- cooking-oil spray
- 2 medium tomatoes, sliced thickly
- 1/4 cucumber, seeded, sliced thinly
- 50 grams baby spinach leaves
- 1/2 cup yoghurt, extra
- 1/2 cup firmly packed fresh mint leaves
Combine tandoori paste and yoghurt in medium bowl; add chicken, toss to coat with tandoori mixture.
Lightly spray roti on both sides with oil spray; cook on a heated grill plate on both sides until browned lightly. Cover to keep warm.
Cook chicken on same heated, oiled grill plate until browned and cooked through; slice thinly. Divide chicken among the roti, top with tomato, cucumber, spinach, extra yoghurt and mint; roll up to enclose filling. Cut wraps in half diagonally; serve warm.