Tandoori chicken and cucumber wraps
|1 cup||bread flour|
|1/2 tsp||Robertson's baking powder|
|1/4 cup||water — warm|
|400 g||chicken thighs — deboned and sliced|
|1/2 cup||Greek yoghurt|
|1||lemon — juice only|
|sea salt and freshly ground black pepper|
|1||butter lettuce — torn|
|15 g||fresh coriander|
|1||cucumber — cut into ribbons|
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.
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.