Full ingredients list:
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1 tablespoon tandoori paste
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2 tablespoons low-fat natural yoghurt
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500g chicken breast strips
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60g mango chutney
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8 wholegrain tortillas
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1/2 head iceberg lettuce, shredded
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2 carrots, coarsely grated
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100g snow peas, trimmed and shredded
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4 cups vegie sticks, to serve e.g. capsicum, celery, cucumber, tomatoes, blanched green beans
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
First published: August 2013
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