Tandoori Chicken Wraps with Mint Yoghurt
Bold, smoky tandoori chicken wrapped up with fresh salad and cooling mint yoghurt – perfect for a quick lunch or dinner.
Ingredients
- 2 skinless chicken breasts sliced into strips
- 2 tbsp natural yoghurt
- 1 tbsp tandoori curry paste
- 1 garlic clove crushed
- ½ tsp ground cumin
- 1 tbsp olive oil
- Salt and black pepper to taste
For the mint yoghurt
- 100 g natural yoghurt
- 1 tbsp chopped fresh mint
- ½ tsp ground cumin
- Squeeze of lemon juice
- Pinch of salt
To serve
- 4 flatbreads or wraps
- Shredded lettuce
- Sliced red onion
- Chopped cucumber
- Fresh coriander optional
Instructions
- In a bowl, mix the natural yoghurt, tandoori paste, garlic, cumin, olive oil, salt and pepper. Add the sliced chicken and stir to coat. For best flavour, cover and marinate in the fridge for 30 minutes (or longer if you have time) – or cook straight away if short on time.
- Heat a frying pan or grill pan over medium-high heat. Cook the chicken for 8–10 minutes, turning occasionally, until lightly charred and cooked through.
- Meanwhile, make the mint yoghurt by combining the yoghurt, chopped mint, cumin, lemon juice and a pinch of salt in a small bowl. Stir well and set aside.
- Warm your flatbreads or wraps, then fill each one with shredded lettuce, cooked chicken, sliced onion, cucumber and a spoonful of mint yoghurt. Scatter with fresh coriander if using.
- Wrap, roll, or fold, and serve warm.