tandoori-chicken-wrap

Tandoori chicken wrap

Total time: 1 hour

Serves 6

5.1 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

6 pcs - Wholegrain tortilla

600g - Romaine lettuce

1 - Onion, raw, shredded

For chicken marination

5 tb - Low fat Greek yogurt

3 tsp - Ginger, raw, minced

3 tsp - Garlic, raw, minced

1 tsp - Chili powder

1 ¼ tsp - Cumin powder

1 ¼ tsp - Oregano

½ tsp - Black pepper powder

1 dash - Salt

3 tb - Olive oil

240g - Chicken breast, lean, pounded to an even thinness

For mint yogurt dressing

10 tb - Low fat Greek yogurt

½ tsp - Cumin powder

3 tb - Mints, chopped

UTENSILS

Oven, Baking tray, Knife, Chopping board

INSTRUCTIONS

To marinate the chicken

1. In a large bowl, combine all the ingredients listed for chicken marination. Cover and refrigerate in the fridge for at least 30 minutes and up to 12 hours.

2. Preheat the oven to 200 degrees Celsius.

3. Place the marinated chicken on a baking sheet and spray a little cooking oil.

4. Bake the chicken for 20–25 minutes or until clear juice runs out.

5. When the chicken is cooked well, remove it from the oven. Let it cool down. Slice the chicken. Set it aside.

Tandoori chicken wrap

1. To prepare the mint yogurt dressing, combine all the ingredients listed for mint yogurt dressing in a bowl. Cover and refrigerate.

2. Arrange the tortilla on a platter.

3. Spread the mint yogurt dressing on the tortilla.

4. Place the chicken slices, onion and lettuce on top of the dressing. Roll the tortilla into a wrap.

5. Serve immediately.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 238g

Energy (kcal)

358.6

Carbs (g)

37.4

Proteins (g)

19.3

Fats (g)

14.2

Fibre (g)

5.1