Tandoori Chicken & Salad Wrap

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• Prep: 15
• Cook: 20 mins
• Serves: 4

Ingredients

• 2 skinless chicken breasts, trimmed of fat
• 1 tbs tandoori paste
• 2 tbs low-fat Greek yoghurt
• 1/4 tsp tandoori paste , extra
• 4 wholegrain or reduced-fat tortillas or soft wraps (20cm)
• 2 Lebanese cucumbers, halved, sliced into thin strips lengthways
• 1 red capsicum, seeded and sliced into strips
• 60 g snow pea sprouts
• 20 mint leaves

Method

1. Preheat oven to 200ºC (180°C fan forced).
2. Coat chicken in tandoori paste then place in a medium baking dish or onto an oven tray lined with baking paper. Bake for 15-20 minutes until cooked through.
3. Once cool enough to handle, slice thinly.
4. Combine yoghurt with extra tandoori paste; spread 2 teaspoons evenly on each wrap. Layer equal amounts of chicken, cucumber, capsicum and sprouts on one edge of each wrap, top with a row of mint leaves.
5. Roll up tightly to enclose filling and cut in half. 

Nutrition information