Name: Chicken Tandoori Wrap
Prep time: 30 min
Total time: 30 min
Ingredients: Plain fat (free yoghurt - 1 cup); 1 tbsp Tandoori spice mix; 1 tbsp Fresh lemon juice; 2 tsp Olive oil; 2 nos Garlic pods (chopped, medium); 1/4 cup Mango chutney; 1 lb Chicken breast (uncooked, boneless and skinless); Flour tortilla, 6 (medium) - 4 no, s); 1 no Tomato (chopped, medium); 1/4 tsp Table salt; 1/2 Onion (sweet;sliced, medium)

Chicken Tandoori Wrap

Chicken tandoori wrap

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Prep Time 30

Total Time 30

Cuisine North Indian

Servings people

Ingredients

Plain fat free yoghurt - 1 cup
1 tbsp Tandoori spice mix
1 tbsp Fresh lemon juice
2 tsp Olive oil
2 nos Garlic pods chopped, medium
1/4 cup Mango chutney
1 lb Chicken breast uncooked, boneless and skinless
Flour tortilla, 6 medium) - 4 no, s
1 no Tomato chopped, medium
1/4 tsp Table salt
1/2 Onion sweet;sliced, medium

Instructions

In a gallon-size sealable plastic bag, mix 1/2 cup of yoghurt, spice mix, lemon juice, oil, garlic and salt.
Add the chicken into it.
Seal the bag, squeezing out any air.
Refrigerate, turning the bag occasionally, at least for 6 hours or overnight.
Meanwhile, in a small bowl, mix the chutney and the remaining yoghurt.
Refrigerate, covered, until ready to use.
Preheat the broiler; line the broiler rack with foil and spray with nonstick cooking spray.
Transfer the chicken and the marinade to the rack.
Broil 6 inch from heat until cooked through and lightly crispy, 7 - 8 mins on each side.
Cool slightly, then cut into strips.
Heat tortillas according to package directions; spread with the yoghurt mixture.
Place the chicken, tomato and onion down the center of each tortilla; fold into bi-fold rolls.

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Chicken Tandoori Wrap