Butter chicken and cucumber raita wrap
Skinless chicken tenderloin
500 g, skinless
Butter chicken sauce
⅓ cup(s), (80ml)
½ medium, halved lengthways
99% fat-free plain yoghurt
⅓ cup(s), (80g)
½ clove(s), crushed
2 tbs, finely chopped
4 individual, (4 x 45g), warmed
2 cup(s), shredded, (120g), shredded
1 medium, thinly sliced
¼ medium, thinly sliced
1 x 3 second spray(s)
- Combine chicken and simmer sauce in a medium bowl and stir to coat chicken evenly. Cover and set aside in fridge until ready to cook.
- To make cucumber raita, grate cucumber and place in a small bowl. Add yoghurt, garlic and mint and stir to combine.
- Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken for 4 minutes on each side or until cooked through.
- Spread raita over wraps. Divide lettuce, tomato and onion among wraps and top with chicken. Season with salt and pepper. Fold in bottom and sides to enclose filling. Serve immediately.