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Tikka chicken wraps & tomato mint salad
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350g pack essential Waitrose British Chicken Mini Breast Fillets
3 peppers (different colours), deseeded and sliced
1 large red onion, thickly sliced
4 tbsp Cooks’ Ingredients Tikka Curry Paste
200g tub low fat Greek-style yogurt
270g pack cherry vine tomatoes, chopped
½ x 25g pack fresh mint leaves or coriander, chopped
Squeeze of lime
512g pack Waitrose 8 Seeded Tortilla Wraps
1. Preheat the oven to 200°C, gas mark 6. Line a large roasting tin with baking parchment or non-stick foil. Put the chicken, peppers and onion into the tin, add the tikka paste and 3 tbsp yogurt, and season, then rub together. Roast for 25 minutes, stirring after 15 minutes, until the chicken is cooked through and golden with no pink meat.
2. Mix the chopped tomatoes with the mint or coriander, lime juice and seasoning. Warm the wraps. When ready to eat, spread the wraps with yogurt, top with the chicken and vegetables, and a spoonful of tomato salad, then fold or roll up.
Cook’s tipMeat-free Monday? Toss The Tofu Co Smoked Organic Tofu in with the vegetables instead of the chicken and cook as above.
Typical values per serving:
2 of your 5 a day; high in protein.
This recipe was first published in August 2018.