Chicken tikka wraps
99% fat-free, plain or natural yoghurt, unsweetened
180 g, includes 80 g to serve
1 clove(s), chopped
Fresh green chilli
½ whole, long variety, deseeded, chopped
½ tsp, use 1cm piece, finely grated
1 tsp, ground
Skinless chicken breast
500 g, cut into 3cm pieces
400 g, coarsely chopped
½ small, thinly sliced
Fresh lemon rind
2 tbs, chopped, plus extra to garnish
20 g, 4 sprigs, leaves picked, chopped
280 g, (4 x 70g wraps)
- 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.
- Place tomato, onion, rind, juice and herbs in a bowl. Season with salt and pepper and toss to combine.
- 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.
- Heat roti on chargrill for 30 seconds each side. Serve roti with chicken and salad. Drizzle with yoghurt and top with extra coriander.