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Tandoori chicken wrap
Tandoori chicken wrap
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Prep Time:
40 minutes
Cook Time:
8 minutes
Total Time:
48 minutes
Ingredients:
  • 49.60 gm tandoori paste
  • 250.00 ml plain yoghurt
  • 450g chicken tenderloin
  • 40.00 ml chopped fresh mint leaves
  • 80g baby spinach
  • 4 chapati breads
Instructions:
  • Mix together the tandoori paste and 1/2 cup of yoghurt in a shallow glass or ceramic bowl. Add the chicken and toss until it is well coated. Cover and refrigerate for 30 minutes, if possible.
  • Heat up your barbecue plate or chargrill over medium-high heat. Grill the chicken for 3 to 4 minutes on each side until it is nicely browned and fully cooked. Remove from heat and let it rest on a plate, covered with foil, for 5 minutes before serving.
  • Combine fresh, aromatic mint with the remaining creamy yoghurt in a bowl while you heat up the breads.
  • Arrange a flavorful mixture of spinach, chicken, and mint down the center of each piece of bread. Roll tightly to seal in the delicious filling. Enjoy!

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