With pre-chopped, pre-marinated ingredients, our new Fresh & Fast recipes are on the table in just 15 minutes. Perfect for busy weeknights - and busy people. This week, serve up flavourful tandoor chicken wraps stuffed with baby spinach and a tomato-cucumber salsa.
Heads-up - you'll need a microwave for this recipe.
Always refer to the product label for the most accurate ingredient and allergen information.
Mumbai spice blend(May be present Gluten)
tandoor curry sauce(ContainsMilkMay be present Gluten)
mini flour tortillas(ContainsGluten, SoyMay be present Soy, Milk)
baby spinach leaves
roasted peanut cashew mix(ContainsPeanuts, Tree NutsMay be present Gluten, Soy, Milk, Sesame, Tree Nuts)
Heat olive oil in frying pan over high heat. Cook chicken, tossing, until browned, 4-5 mins. Add garlic and spice blend and toss to coat, 1 min. Transfer to a plate. Return pan to heat. Heat curry sauce until bubbling, 1-2 mins.
Meanwhile, chop cucumber, halve tomatoes and cut lime into wedges. In a bowl, combine cucumber and tomatoes with a good squeeze of lime juice. Drizzle with oil, season and toss.
Meanwhile, microwave tortillas for 10 second bursts, until warmed through. Chop chicken. Fill wraps with spinach, chicken and salsa. Drizzle with tandoor sauce. Top with torn mint and nut mix.