These wraps bring the taste of Indian cuisine into a quick and easy burrito-style dish.
The great thing about these wraps is that they take almost no time at all to prepare, making them perfect for that midweek rush to get dinner on the table.
I served the wraps with a simple rice side dish make up of basmati rice cooked in chicken stock with cumin, turmeric, and chili. It paired with the wraps brilliantly.
Tandoori Chicken Wraps
2 Tbsp Tandoori paste
4 Tbsp light Greek yogurt
500 g Chicken breast, cut into strips
8 wholemeal tortillas
1/2 iceberg lettuce, chopped
2 carrots, coarsely grated
1 red bell pepper, cut into strips
1/2 red onion, sliced
1. Combine the tandoori paste and yogurt. Toss the chicken in this and coat well.
2. Heat a dash of oil in a large fry pan over a medium-high heat. Fry the chicken until cooked.
3. Assemble the wraps with the chicken and vegetables and enjoy :)