Tandoori Chicken Roti Wraps, Cucumber Yoghurt, & Jalapenos
These Tandoori Chicken Roti wraps are a winner when it comes to a quick & flavourful dinner or lunch.
Ingredients
- 4 naan bread or roti
- 2 x 250g pack Hellers Tandoori chicken slices
- 1 small lettuce
- 1 cup fresh coriander leaves
- jalapenos or green chilli, sliced
- 1 lime
Cucumber Yoghurt
- ½ telegraph cucumber
- 1 clove garlic, chopped
- 1 cup yoghurt
- salt and pepper
- 2 tablespoon fresh coriander leaves
Quick Pickled Red Onions
- 1 small red onion
- 2 tablespoon jalapeno brine
- pinch salt
- ½ tsp sugar
Method
Cucumber Yoghurt
- Grate the cucumber and squeeze out the juice. Place the cucumber in a bowl, add the garlic, yoghurt, salt & pepper, coriander and mix together.
Pickled Red Onions
- Finely slice the red onion and place in a bowl. Mix in the jalapeno brine, salt and sugar. Set aside for 10 minutes.
- Heat the naan or roti as per packet instructions.
- Spread some cucumber yoghurt over the naan/roti, top with lettuce leaves. Add the tandoori chicken slices, and top with pickled onions, jalapenos, coriander leaves, extra cucumber yoghurt and a few more coriander leaves. Squeeze over a little lime juice and serve.
