Chicken Tikka Wrap
20 mins
For the marinade
- 140g skinless chicken breast, cut into bite-sized pieces
- 30g yoghurt, such as greek, natural, soya
- 10g ginger, peeled and grated
- 1½ tsp tikka masala spice mix
- 1 tsp coconut oil
For the wrap
- 1 wholewheat pitta bread or tortilla wrap
- 30g yoghurt, such as greek, natural, soya
- 30g mango chutney
- ½ tomato, sliced
- ¼ cucumber, thinly sliced
- 1 small bunch coriander, chopped
Method
Put the chicken into a bowl with the yoghurt, ginger, tikka spice mix and coconut oil. Toss everything together, cover then chill.
Preheat the grill to high and line a baking tray with foil. Lay the chicken on the tray and grill for 7-8 minutes, turning once during cooking, until lightly charred. Set aside to cool.
Warm the wrap for a few seconds in the microwave to soften then spread over the yoghurt and mango chutney. Top with the tomato, cucumber, coriander and chicken. Wrap up tightly, slice in half and get stuck in.
Tips
Ideally, allow the chicken to marinade in the fridge for at least 30 minutes (you can also leave it overnight if you want to get ahead with prep).