Chicken Tandoori Wraps - cooking recipe

Ingredients

14 oz boneless skinless chicken thighs, sliced
1/2 cup Greek yogurt, plus additional, to serve
1 tbsp mild tandoori paste
1 clove garlic, crushed
1 tbsp vegetable oil
4 None chapatti wraps or flour tortillas
4 oz baby spinach
1 small cucumber, seeded and thinly sliced lengthwise
1 small red onion, thinly sliced
1 None carrot, grated
None None Cilantro, mint leaves, to serve

Preparation

Combine chicken, yogurt, tandoori paste and garlic in a shallow dish. Cover and refrigerate for 30 mins.
Heat oil in a large skillet on medium heat. Cook chicken for 5-10 mins, until cooked through. Set aside to cool.
Place spinach, cucumber, onion, carrot, chicken and herbs on each wrap. Top with a little additional yogurt. Roll up and wrap in parchment paper and plastic wrap to secure. Keep chilled.