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Speedy Tandoori Chicken Chapati Wraps

Speedy Tandoori Chicken Chapati Wraps

with Cabbage Slaw

Rapid
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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!

Tags:Under 30 Minutes
Allergens:MilkGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

white cabbage

1 unit

cucumber

1 tub

Greek-style yoghurt

(ContainsMilk)

1 packet

free range chicken thighs

1 tub

tandoori paste

6 unit

chapati wraps

(ContainsGlutenMay be present Soy)

1 bunch

coriander

Not included in your delivery

olive oil

½ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2930 kJ
Fat24.8 g
of which saturates6.5 g
Carbohydrate66.6 g
of which sugars11.9 g
Dietary Fibre0 g
Protein46.9 g
Cholesterol0 mg
Sodium1060 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Large Bowl
Mixing Bowl
Large Pan
Plate
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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!

5

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

6

Divide the chapati wraps between plates and top with the cabbage slaw, the tandoori chicken and the cucumber strips. Sprinkle over the remaining coriander.