Tandoori Chicken Wraps

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.

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