Chicken tikka wraps
6
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
99% fat-free, plain or natural yoghurt, unsweetened
180 g, includes 80 g to serve
Garlic
1 clove(s), chopped
Fresh green chilli
½ whole, long variety, deseeded, chopped
Fresh ginger
½ tsp, use 1cm piece, finely grated
Ground cumin
½ tsp
Dried coriander
1 tsp, ground
Curry powder
½ tsp
Skinless chicken breast
500 g, cut into 3cm pieces
Tomato(es)
400 g, coarsely chopped
Red onion
½ small, thinly sliced
Fresh lemon rind
1 tsp
Lemon juice
1 tbs
Fresh coriander
2 tbs, chopped, plus extra to garnish
Fresh mint
20 g, 4 sprigs, leaves picked, chopped
Roti
280 g, (4 x 70g wraps)
Instructions
1
Combine yoghurt, garlic, chilli, ginger, spices and curry powder in a small food processor. Process until smooth. Transfer to a bowl. Add chicken and toss to coat. Refrigerate, covered, for 30 minutes.
2
Place tomato, onion, rind, juice and herbs in a bowl. Season with salt and pepper and toss to combine.
3
Preheat a chargrill or barbecue over medium-high heat. Thread chicken onto 4 skewers, discarding any leftover marinade (see tip). Cook for 10-15 minutes, turning occasionally, or until golden and cooked through.
4
Heat roti on chargrill for 30 seconds each side. Serve roti with chicken and salad. Drizzle with yoghurt and top with extra coriander.
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