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)
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.
This recipe is not suitable for those following a no-added-salt diet.
About this recipe
First published: August 2013