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Tandoori chicken wraps

 
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Rating: 
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Serves: 4
Time to make: 20 mins
Total cost: $15.36 / $3.84 per serve
(at time of publication)
High fibreHigh protein
Full ingredients list: 
  • 1 tablespoon tandoori paste
  • 2 tablespoons low-fat natural yoghurt
  • 500g chicken breast strips
  • 60g mango chutney
  • 8 wholegrain tortillas
  • 1/2 head iceberg lettuce, shredded
  • 2 carrots, coarsely grated
  • 100g snow peas, trimmed and shredded
  • 4 cups vegie sticks, to serve e.g. capsicum, celery, cucumber, tomatoes, blanched green beans

Nutritional information (per serve)

Kilojoules: 
2,245kJ
Calories: 
537cal
Protein: 
38.1g
Total fat: 
14.3g
Saturated fat: 
5.1g
Carbohydrates: 
56.2g
Sugars: 
17.9g
Dietary fibre: 
13.8g
Sodium: 
1,135mg
Calcium: 
105mg
Iron: 
2.2mg

Instructions

Instructions and steps: 

Step 1 Combine tandoori paste, yoghurt and chicken in a medium bowl. Spray a large frying pan with oil. Cook chicken, in batches, until browned and cooked through.

Step 2 Assemble wraps by spreading chutney onto tortillas. Top with lettuce, carrot, snow peas and chicken. Roll up and then serve wraps with vegie sticks.

HFG tip

This recipe is not suitable for those following a no-added-salt diet.

About this recipe

Recipe by: 
Sally Parker
First published: August 2013