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In the mood for something spicy, filling and fresh, that you can even take on-the-go? Then you’ve got to try this Tandoori Chicken Wrap Recipe!

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½ lemon, juiced
2cm fresh ginger, peeled and finely grated
1 garlic clove, crushed
½ tsp salt
¼ tsp smoked paprika
1 tsp cayenne powder
½ tbsp garam masala
½ tsp ground cumin
½ tsp ground coriander
½ tsp turmeric
1 tsp chilli powder
1 tbsp oil
1 tbsp low-fat plain yoghurt

Minted Yoghurt
1 tbsp low-fat plain yoghurt
½ tbsp chopped fresh mint
crushed garlic, to taste
lemon juice, to taste
salt and ground black pepper, to taste

Chicken Wrap
125g chicken breast fillet, cut into thin strips
½ medium carrot, cut into matchsticks
½ medium cucumber, cut into matchsticks
20g reduced-fat cheese, grated
1 large handful salad greens or baby spinach
1 whole wheat wrap [mkdf_accordion_tab icon_pack=”” title=”Method”][vc_column_text]

1. To make the tandoori paste, place all the ingredients in a medium bowl and mix until well combined. Cover with plastic wrap and refrigerate until ready to use.
2. To make the minted yoghurt, place all the ingredients in a small bowl and mix until well combined. Cover with plastic wrap and refrigerate until ready to use.
3. Place the chicken strips in the bowl with the tandoori paste and stir to combine. Ensure that all the chicken is coated in the paste. Cover with plastic wrap and leave to marinate in the refrigerator for at least two hours or overnight, if possible.
4. Heat a non-stick fry pan over medium heat and spray lightly with spray and cook. Add the chicken strips and cook for 3-4 minutes each side or until lightly browned and cooked through. Remove from the heat and set aside.
5. To serve, place the wrap on a serving plate and spread over the minted yoghurt. Place the spinach, carrot, cucumber, cheese and chicken down the middle of the wrap. Fold over the end and roll up to enclose the filling. Enjoy!

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