Ingredients

The following ingredients have 4 Servings
  • 280 g low-fat natural yogurt
  • 2 tbsp tandoori spice blend powder
  • 1 tbsp minced ginger and garlic paste
  • 1 tbsp lemon juice
  • Salt and freshly ground black pepper
  • 600 g chicken breasts (cubed)
  • 8 wholemeal wraps
  • Iceberg lettuce (shredded)
  • Small red onion (sliced)
  • Small piece of cucumber (diced)
  • No-fat Greek yogurt to serve

Instruction

  • To make the marinade, put the yogurt, spice blend powder, ginger and garlic paste and lemon juice in a large bowl. Mix and season to taste.
  • Add the chicken to the marinade, mix well, cover the bowl and put in the fridge to marinate for at least 4 hours or overnight.
  • Turn your grill on high and line a grill pan with aluminium foil.
  • Thread the chicken onto 4 skewers. Place the skewers onto the lined grill pan and cook under the grill for about 30 minutes turning frequently until the chicken is cooked and slightly charred.
  • Assemble the wraps by allowing them to warm in the same oven you’re grilling the chicken or in your microwave then top them with the lettuce, onion and cucumber and cooked chicken tikka.
  • Serve with the Greek yogurt.