Chicken Tandoori Wrap
Chicken tandoori wrap
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
- 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.
Tried this recipe?Let us know how it was!
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