Tandoori Chicken Wraps

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    These Tandoori Chicken Wraps are quick to prepare, and are a simple but tasty way to spice up your lunch. Make these the night before and store in the fridge for easy convenience.

    INGREDIENTS

    • 500g chicken tenders or breast cut into strips
    • 4 tbsp tandoori paste
    • 2 tbsp plain unsweetened yogurt
    • 8 tortilla wraps
    • 40g baby spinach leaves
    • 8 tsp Anathoth Farm Cauliflower Pickle
    • 8 tsp unsweetened yoghurt

    METHOD

    1. In a medium bowl combine the chicken, tandoori paste and first portion of yogurt. Stir with a spoon to combine and then place in the fridge for at least 30 minutes to marinate.
    2. Preheat oven to 180°C. Bake the marinated chicken for 15-20 minutes until cooked through.
    3. Assemble the wraps by placing a handful of spinach on a wrap, place 60g of the cooked chicken on top and finish with 1 tsp of Anathoth Farm Cauliflower Pickle and 1 tsp of yogurt.
    4. Roll up the filled wraps and enjoy!
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