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Tandoori chicken and cucumber wraps

Recipe from: 05 February 2015
recipes, chicken, wrap

Ingredients 15
Servings 4
Time 20 min + marinating time


  • WRAPS:
  • 1
    bread flour
  • 1/2
  • 1/2
    baking powder
  • 15
  • 1/4
    warm water
  • 400
    skinless chicken thighs, deboned and thinly sliced
  • 2
    tandoori paste
  • 1/2
    Greek yoghurt
  • squeeze of lemon juice
  • salt and freshly ground black pepper
  • 1
    small butter lettuce, washed and torn
  • 15
    coriander, stalks removed
  • 1
    cucumber, shaven into ribbons (using a vegetable peeler)



To make the wraps:
Place the flour, salt and baking powder into a bowl and mix to combine.
Rub in butter until mixture resembles breadcrumbs.
Add warm water and mix to form a soft dough.
Knead dough for about 5 minutes and divide into 4 portions.
Roll each portion into rounds about 2mm thick. Set aside until needed.

To make filling:
Place Tandoori paste, yoghurt and lemon juice into a bowl and mix until combined. Season with salt and pepper.
Add chicken and allow to marinade for at least 1 hour.
Heat a pan with a little oil and fry chicken, together with marinade, for about 10 minutes or until cooked through.
Remove from pan and set aside.

To assemble:
Heat a grill pan until a moderate heat and cook wraps for about 30 seconds on each side.
Remove wrap from pan and fill with Tandoori chicken, cucumber shavings, butter lettuce and fresh coriander.
Serve warm or cold.

Recipe reprinted with permission of Source Food. To see more recipes, please click here.
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