Chicken tikka chapatti wraps

Total Time
Spicy chicken skewers served in warm flatbreads with loads of fresh tomatoes.
  • Fat Free Natural Yogurt
    100 g
  • Garlic
    1 clove(s), chopped
  • Chilli, Green or Red
    ½ individual, deseeded and chopped
  • Root Ginger
    10 g, peeled and grated
  • Ground Cumin
    ½ teaspoons, level
  • Coriander, Dried
    1 teaspoons, level
  • Curry Powder
    ½ teaspoons
  • Chicken breast, skinless, raw
    500 g, cut into cubes
  • Tomato
    400 g, roughly chopped
  • Red onion(s)
    ½ small, thinly sliced
  • Lemon(s)
    ½ zest(s) of 1
  • Lemon Juice, Fresh
    20 ml
  • Coriander, fresh
    2 tablespoons, chopped, plus extra to garnish
  • Mint, Fresh
    4 sprig(s), leaves picked and chopped
  • Patak's Plain Chapattis
    4 individual
  • Fat Free Natural Yogurt
    150 g, to serve
  • Calorie controlled cooking spray
    4 spray(s)
  1. To make the marinade, put 100g yogurt, garlic, chilli, ginger and spices into a small food processor and blitz until smooth. Pour into a bowl add the chicken and leave to marinate, covered, for 30 minutes.
  2. Combine the tomatoes, onion, lemon zest and juice, coriander and mint in a bowl and season to taste
  3. Thread the chicken pieces onto skewers, discarding any leftover marinade, and lightly mist all over with the cooking spray. Heat a griddle pan over a medium heat, then griddle the skewers for 8-10 minutes, turning halfway, until cooked through – you may need to do this in batches.
  4. Warm the chapati wraps to pack instructions, then serve topped with the chicken tikka pieces and salad, drizzled with yogurt and garnished with the extra coriander.
You can also cook these on a barbecue – cook over a high heat, turning regularly, to ensure they’re cooked through.

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