Speedy Tandoori Chicken Chapati Wraps
with Cabbage Slaw
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Soy
These speedy chapati wraps take inspiration from the taco to deliver an amazing Indian inspired feast, all of which can be eaten with one hand. Perfection!
Ingredients
1 portion
white cabbage
1 unit
cucumber
1 tub
Greek-style yoghurt
(Contains: Milk;)
1 packet
Free Range Chicken Thighs
1 tub
tandoori paste
6 unit
chapati wraps
(Contains: Gluten, Wheat; May be present: Soy.)
1 bunch
coriander
Not included in your delivery
olive oil
½ tsp
salt
Utensils
Cooking Steps
Slice the free-range chicken thigh into 1 cm strips. Finely slice the white cabbage. Thinly slice the cucumber into 0.5 cm strips. Finely chop the coriander leaves.
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.
Divide the chapati wraps between plates and top with the cabbage slaw, the tandoori chicken and the cucumber strips. Sprinkle over the remaining coriander.
