Tandoori Chicken Wraps & Bombay Potatoes
with Cucumber Raita & Mango Chutney
Calories
:
839 kcalProtein
:
50.9g proteinPreparation Time
:
35 minutesDifficulty
:
EasyAllergens:
- Gluten
- Wheat
- Milk
- Milk
- May contain traces of allergens
Juicy tandoori chicken gets wrapped up alongside golden Bombay potatoes in this punchy Indian-style feast. Finished with a cooling cucumber raita to balance every bold, aromatic bite, it’s a vibrant midweek winner packed with street-food flavour!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2
Potato
1 sachet
Mumbai Spice Blend
1 sachet
Brown Mustard Seeds
(Contains: Gluten, Wheat)
1
Cucumber
330 g
Chicken Thigh
1 packet
Tandoori Paste
1
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Large Wraps
(Contains: Wheat, Gluten May be present: Milk)
1
Mango Chutney
(May be present: Milk)
Not included in your delivery
1 drizzle
olive oil
Utensils
•Large Non-Stick Pan
•Baking Paper
Cooking Steps
1
- • Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks.
• Place potato, Mumbai spice blend and brown
mustard seeds (see ingredients) on a lined oven
tray. Drizzle with olive oil, toss to coat and spread
out evenly.
• Roast until tender, 20-25 minutes.
2
- • While potatoes are roasting, finely chop cucumber.
• Cut chicken thigh into 2cm chunks.
• In a large bowl, combine chicken and tandoori
paste.
3
- • In a large frying pan, heat a drizzle of olive oil over
high heat.
• When oil is hot, cook chicken, tossing, until
browned and cooked through, 5-6 minutes. Transfer
to a plate and cover to keep warm.
TIP: Chicken is cooked through when it's no longer pink
inside
4
- • In a medium bowl, combine cucumber and
Greek-style yoghurt. Season with salt and pepper.
5
- • Place large wraps on a microwave-safe plate and
cover with a damp paper towel.
• Microwave on high, until warmed through and
softened, 1 minute.
• Spread large wraps with mango chutney, then fill
with tandoori chicken.
• Fold bottom of the wrap over filling, then fold in
the sides.
• Drizzle (or brush) each wrap with olive oil. Heat
wraps in a sandwich press, until golden brown,
2-3 minutes.
TIP: Warming the wraps through helps them roll easily
without tearing!
6
- • Cut wraps in half.
• Divide tandoori chicken wraps and Bombay
potatoes between plates.
• Serve with cucumber raita. Enjoy!
