We love the combination of flavours in this dish and it can easily be created just using the hob.
- One pack Chicken fillet diced
- 3 tablespoons Tandoori spice
- juice from 1/2 lemon
- 1 tablespoon Olive Oil
- 300 ml natural greek yoghurt
- Either 3 tablespoons fresh mint chopped or 3 teaspoons mint sauce
- fresh salad
- 4 tortilla wraps
Place the chopped chicken in a bowl add 200ml yoghurt, the olive oil, lemon juice and tandoori spice. Leave to marinade for at least 1 hour (longer if possible).
In the meantime take the remaining yoghurt and mint and combine in a bowl. Refrigerate until ready to serve. Make the salad of you choice and set aside.
Place the chicken in a pan and cook on a high heat for around 25 mins until the sauce has evaporated and the meat is slightly charred. About 5 mins before the end of cooking turn on a gas ring and with a pair of tongues place the tortillas one at a time directly on the flame. Keep moving around, when slightly charred all over turn over and repeat.
When ready place the chicken and salad in a wrap and top with Raita sauce. Delicious.