Ingredients
1 cup tandoori paste
1 cup natural yoghurt
(250mL)
500g chicken breast fillets
4 wraps
(round flat breads)
2 Lebanese cucumbers
sliced
4 handfuls lettuce
Allergy Advice
Contains Dairy
Contains Gluten
Contains Nuts
Contains Sesame
Contains Soy
Equipment
- 1 baking tray
- 1 baking paper
- 1 oven
Instructions
- Slice chicken fillets into 2cm widths about 10cm long. Marinate chicken in combined tandoori paste and ½ cup of the yoghurt for an hour.
- Preheat oven to 180°C. Place chicken pieces on a baking tray lined with baking paper. Bake for 15 minutes until chicken is cooked through.
- On each piece of bread, place 1-2 pieces of chicken, top with some of the remaining yoghurt, cucumber and lettuce. Roll up as tightly as possible and slice in half to serve.
Notes
Tip
If you are making these for a party, cook the chicken in advance and keep in the refrigerator until needed. Just before serving, prepare wraps and slice into 5cm lengths.
Variation
For children, marinate the chicken in yoghurt only and shave the cucumber (so it is barely recognisable as a vegetable).
