Kidspot Kitchen

Kidspot Kitchen

Tandoori chicken wraps recipe

Slice chicken fillets into 2cm widths about 10cm long. Marinate chicken in combined tandoori paste and ½ cup of the yoghurt for an hour.

Serving Size:

4

Category:

Special Info:

Egg free

Ingredients:

  • ¼ cup tandoori paste
  • 1 cup (250mL) natural yoghurt
  • 500g chicken breast fillets
  • 4 wraps (round flat breads)
  • 2 Lebanese cucumbers, sliced
  • 4 handfuls lettuce

Method:

Slice chicken fillets into 2cm widths about 10cm long. Marinate chicken in combined tandoori paste and ½ cup of the yoghurt for an hour. Preheat oven to 180°C. Place chicken pieces on a baking tray lined with baking paper. Bake for 15 minutes until chicken is cooked through.

On each pieces of bread, place 1-2 pieces of chicken, top with some of the remaining yoghurt, cucumber and lettuce. Roll up as tightly as possible and slice in half to serve.

 

Notes:

  • If you are making these for a party, cook the chicken in advance and keep in the refrigerator until needed. Just before serving, prepare wraps and slice into 5cm lengths.
  • For my children, I marinate the chicken in yoghurt only and shave the cucumber (so it is barely recognisable as a vegetable).