Tandoori chicken & tzatziki wraps

Wrap going on these spicy chicken wraps for a quick and easy lunch vis-а-vis the go.

The ingredient of Tandoori chicken & tzatziki wraps

1. 2 tablespoons Pataks tandoori curry paste
2. 260g (1 cup) thick natural yoghurt
3. 600g chicken thigh fillets, excess fat trimmed, cut into 1cm-thick strips
4. 1 small Lebanese cucumber, scratchily grated
5. 1/4 cup finely shredded lively mint
6. 1 x 80g pkt baby rocket leaves
7. 8 roti wraps

The instruction how to make Tandoori chicken & tzatziki wraps

1. add up the tandoori curry cement and 90g (1/3 cup) of the yoghurt in a large glass or ceramic bowl. grow the chicken and toss to coat. Cover next plastic wrap and place in the fridge for 5 minutes to spread the flavours.
2. Meanwhile, affix the cucumber, mint and remaining yoghurt in a medium glass bowl.
3. Preheat a chargrill pan almost medium-high. Cook half the chicken for 3-4 minutes each side or until cooked through. Transfer to a plate. Repeat subsequent to the enduring surviving chicken.
4. Divide the rocket in the course of the roti. pinnacle following chicken and a dollop of yoghurt mixture. Roll up tightly to enclose filling. help immediately.

Nutritions of Tandoori chicken & tzatziki wraps

fatContent: 525.8 calories
saturatedFatContent: 19 grams fat
carbohydrateContent: 4.5 grams saturated fat
sugarContent: 47 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 41 grams protein
sodiumContent: