Monday, July 30, 2018

Tandoori Chicken Wraps



We love tandoori chicken here and it's even better in a wrap with salad and raita sauce. This meal is perfect for feeding a crowd.

Tandoori Chicken Wraps
Serves 6-8

  • 1kg chicken breasts filleted
  • 1 cup plain natural yogurt
  • 6 tablespoons Pataks tandoori paste
  • 3 cups of shredded iceberg lettuce
  • 2 cups tomatoes sliced into half moons
  • 12 plain wraps (or roti bread)
  • Olive oil

For The Raita
  • 1 cup plain natural yogurt 
  • Juice of half a lemon 
  • 1 tablespoon chopped fresh coriander
  • 1/4 teaspoon of cumin
  • Salt and pepper for seasoning
  • 1/2 cucumber finely chopped

1. Mix 1 cup of plain yogurt with tandoori paste. Place chicken fillets in a shallow dish and cover chicken fillets in marinade. Allow to marinate for at least two hours.
2. To make the raita, mix together 1 cup of yogurt, lemon juice, coriander, cucumber and cumin in a bowl. Season with salt and pepper. Allow to sit in fridge for at least an hour.
3. Cook the chicken on a BBQ grill or griddle pan over a medium high heat with a small amount of olive oil until cooked all the way through.
4. Slice chicken into thin strips and layer wraps with lettuce, chicken, tomato and raita. Serve.

xo Bec

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