Chicken Tandoori Pockets With Raita - cooking recipe

Ingredients

1 tbsp lime juice
1/2 cup tandoori paste
1/3 cup low-fat yogurt
1 lb chicken tenderloins
8 None large flour tortillas, warmed
2 oz snow pea tendrils
-1 None Raita
1 1/4 cups low-fat yogurt
1 None Persian cucumber, halved, seeded, finely chopped
1 tbsp finely chopped fresh mint leaves

Preparation

Combine lime juice, tandoori paste and yogurt in a medium bowl. Add chicken and toss to coat in marinade.
Oil a grill plate (or grill) and place over medium-high heat. Working in batches, cook chicken for 5-7 mins, or until cooked through. Let stand for 5 mins then slice thickly.
Meanwhile, to make the raita, combine yogurt, cucumber and mint in a small bowl.
Distribute chicken, pea tendrils and raita between tortillas. Fold into triangle-shaped pockets. Serve.