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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.