CHICKEN TANDOORI WRAPS

Chicken tandoori wraps image

A quick weeknight dinner with spicy chicken thighs that's easy to prepare - perfect for busy cooks

Provided by Katy Greenwood

Categories Supper

Time 45m

Number Of Ingredients 10

Ingredients

2 fat green chillies , deseeded and roughly chopped
4 garlic cloves , roughly chopped
50g ginger , peeled and roughly chopped
250g Greek-style natural yogurt
small pack of coriander , leaves only
1 tsp curry powder
8 skinless chicken thighs fillets, cut into chunks
½ red onion , thinly sliced
4 tomatoes , deseeded and sliced
chapatis , to serve

Steps:

In the small bowl of a food processor, whizz the chillies, garlic and ginger until finely chopped. Add the yogurt and three-quarters of the coriander, whizz until well mixed, then season. Weigh out 175g of the yogurt mixture into a large bowl, stir in the curry powder, then add the chicken and mix well to coat.
Heat oven to 180C/160C fan/gas 4. Line a baking tray with foil, spread the chicken out on it and bake for 30 mins on the top shelf.
Meanwhile, toss the remaining yogurt mixture with the onion, tomatoes and remaining coriander. Divide the chicken and salad between some warm chapatis, roll up and serve.

Nutrition Facts : Calories 220 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 0.4 milligram of sodium