Tandoori Chicken Wraps With Yogurt Dressing Recipe

Name: Tandoori Chicken Wraps With Yogurt Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces low-fat yogurt; 2 tablespoons tandoori paste; 2 skinless chicken breast fillets trimmed; 1/2 cucumber seeded, finely chopped; 2 tablespoons fresh coriander chopped; 2 ounces salad leaves mixed; 1 red pepper small, deseeded, thinly sliced; 1 red onion small, peeled thinly sliced; 8 flour tortillas small, or wraps; mango chutney sweet, to serve

Servings: persons

14 ounces low-fat yogurt
2 tablespoons tandoori paste
2 skinless chicken breast fillets trimmed
1/2 cucumber seeded, finely chopped
2 tablespoons fresh coriander chopped
2 ounces salad leaves mixed
1 red pepper small, deseeded, thinly sliced
1 red onion small, peeled thinly sliced
8 flour tortillas small, or wraps
mango chutney sweet, to serve

1
In a large bowl, combine half the yogurt with the tandoori paste. Add the chicken, turning to coat in the marinade. Cover and chill in the fridge, for at least one hour (or you can leave the chicken to marinade overnight).
2
To make the dressing, combine the rest of the yogurt with the cucumber and coriander in a small bowl. In a separate bowl, combine the salad leaves, pepper and onion.
3
Heat a griddle pan or barbecue on high. Grill or barbecue the chicken for 4-5 mins each side until cooked. Slice thinly. Set aside and cover to keep warm.
4
Meanwhile, grill the tortillas or wraps for 2 mins on one side until pliable. Place on a board, grilled side down. Spread each one with some of the yogurt dressing and top with salad and sliced chicken. Roll the wraps up to enclose the filling. Serve with sweet mango chutney. Alternatively, serve chicken and salad on the wraps as open sandwiches, topped with the yogurt dressing (as shown).

889

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 14 ounces low-fat yogurt, 2 tablespoons tandoori paste, 2 skinless chicken breast fillets trimmed, 1/2 cucumber seeded, finely chopped, and more.

Yes, Tandoori Chicken Wraps With Yogurt Dressing falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tandoori Chicken Wraps With Yogurt Dressing

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