Speedy Tandoori Chicken Chapati Wraps

Place the chicken strips, the tandoori paste, the salt (use suggested amount) and a good drizzle of olive oil in a large bowl. Toss to coat the chicken and set aside to marinate. TIP: If you have the time, allow the chicken to marinate for 30 minutes to enhance the flavour and increase tenderness.

In a medium bowl, combine the white cabbage, 1/2 of the coriander and the Greek yoghurt. Season with a generous pinch of salt and pepper. Stir to coat the cabbage and set aside. TIP: Using Greek yoghurt instead of mayonnaise is a healthier alternative and gives this slaw a nice tang.

Heat a drizzle of olive oil in a large frying pan over medium-high heat. Once hot, add the tandoori chicken and cook for 4-5 minutes, tossing regularly, until the chicken is browned and cooked through. TIP: Chicken tandoori is usually cooked over a hot flame giving it a blackened look, so don’t worry if your chicken gets a little charred during cooking. It all adds to the flavour!

Heat the chapati wraps on a plate in the microwave or in a sandwich press for 10 seconds, or until warmed through.