CHICKEN TIKKA MASALA WRAPS

 A mid-week Indian inspired dish. Surprisingly, this simple meal was the tastiest thing I had made all week (until Friday appeared and I cooked Pistachio Risotto!) All it took was a premade Indian paste, some fresh snowpea sprouts (which I highly recommend you seek out) and some natural yoghurt. I am usually not a fan of premade sauces, however by the middle of the week I allow myself one easy and convenient meal. You can choose you fixings and use lettuce, red onion, fresh mint, coriander, the list is endless. I have a bit of an obsession with snowpea sprouts (I adore them!), hence why they are on the ingredient list.


INGREDIENTS

• 500g chicken breast, cut into even strips
• 2 1/2 tablespoons tikka masala paste
• 3 tablespoons fat-free natural yoghurt 
• 4 pita bread/ Lebanese bread (I used Lebanese bread 83g each in size)
• 1 teaspoon smoked paprika
• 50g snowpea sprouts or washed shredded lettuce
• baking paper

Yoghurt Spread

• 1/2 cup fat-free natural yoghurt
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon ground coriander 
• 1 teaspoon lemon juice
• 1/2 large Lebanese cucumber, diced 

COOKING 

1. Combine chicken strips with tikka masala paste, 3 tablespoons yoghurt and smoked paprika and marinate in the fridge for around 30 minutes. 

2. Preheat oven to 180 degrees celsius fan-forced and line a large baking tray with baking paper. Spread out chicken strips in a single layer and cook for 9-10 minutes or until chicken is cooked and tender. 

3. Meanwhile, combine all the yoghurt spread ingredients in a small bowl and mix well. Spread the yoghurt spread over the pita bread and top with chicken and snow pea sprouts/ lettuce or whatever fixings you desire. 

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Serves / 4 

Preparation time / 20 minutes 

Cooking time / 12 minutes 

Adapted from The AWW Low-Fat Food for Life