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Butter chicken and cucumber raita wrap

Butter chicken and cucumber raita wrap

6
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Chicken tenderloin

500 g, skinless

Butter chicken sauce

⅓ cup(s), (80ml)

Lebanese cucumber

½ medium, halved lengthways

99% fat-free, plain or natural yoghurt, unsweetened

⅓ cup(s), (80g)

Garlic

½ clove(s), crushed

Fresh mint

2 tbs, finely chopped

White wrap

4 individual, (4 x 45g), warmed

Iceberg lettuce

2 cup(s), shredded, (120g), shredded

Tomato(es)

1 medium, thinly sliced

Red onion

¼ medium, thinly sliced

Oil spray

1 x 3 second spray(s)

Instructions

  1. 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.
  2. To make cucumber raita, grate cucumber and place in a small bowl. Add yoghurt, garlic and mint and stir to combine.
  3. 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.
  4. 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.

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