Tandoori Chicken Wraps With Yogurt Dressing - cooking recipe

Ingredients

14 oz low-fat yogurt
2 tbsp tandoori paste
2 None skinless chicken breast fillets, trimmed
1/2 None cucumber, seeded, finely chopped
2 tbsp chopped fresh coriander
2 oz mixed salad leaves
1 None small red pepper, deseeded, thinly sliced
1 None small red onion, peeled thinly sliced
8 None small flour tortillas or wraps
None None sweet mango chutney, to serve

Preparation

In a large bowl, combine half the yogurt with the tandoori paste. Add the chicken, turning to coat in the marinade. Cover and chill in the fridge, for at least one hour (or you can leave the chicken to marinade overnight).
To make the dressing, combine the rest of the yogurt with the cucumber and coriander in a small bowl. In a separate bowl, combine the salad leaves, pepper and onion.
Heat a griddle pan or barbecue on high. Grill or barbecue the chicken for 4-5 mins each side until cooked. Slice thinly. Set aside and cover to keep warm.
Meanwhile, grill the tortillas or wraps for 2 mins on one side until pliable. Place on a board, grilled side down. Spread each one with some of the yogurt dressing and top with salad and sliced chicken. Roll the wraps up to enclose the filling. Serve with sweet mango chutney. Alternatively, serve chicken and salad on the wraps as open sandwiches, topped with the yogurt dressing (as shown).