Tandoori Chicken & Salad Wrap
Prep: 15 mins
Cook: 20 mins
Serves: 4
The heat of Indian spices, teamed with a cooling combination of yoghurt, mint and salad.


  • 2 skinless chicken breasts, trimmed of fat
  • 1 tbs tandoori paste
  • 2 tbs low-fat Greek yoghurt
  • 1/4 tsp tandoori paste , extra
  • 4 wholegrain or reduced-fat tortillas or soft wraps (20cm)
  • 2 Lebanese cucumbers, halved, sliced into thin strips lengthways
  • 1 red capsicum, seeded and sliced into strips
  • 60 g snow pea sprouts
  • 20 mint leaves


  1. Preheat oven to 200ºC (180°C fan forced).
  2. Coat chicken in tandoori paste then place in a medium baking dish or onto an oven tray lined with baking paper. Bake for 15-20 minutes until cooked through.
  3. Once cool enough to handle, slice thinly.
  4. Combine yoghurt with extra tandoori paste; spread 2 teaspoons evenly on each wrap. Layer equal amounts of chicken, cucumber, capsicum and sprouts on one edge of each wrap, top with a row of mint leaves.
  5. Roll up tightly to enclose filling and cut in half.
Cover and refrigerate tandoori coated chicken for as long as time permits, from 30 minutes to overnight.

Healthy tip!

Try mustard instead of mayonnaise to add extra flavour to your salads and sandwiches.

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Nutrition Information

per serving per 100g
Energy 1563 kJ 600 kJ
Protein 29.6 g 11.4 g
Fat, total 6.9 g 2.7 g
— saturated 1.8 g 0.7 g
Carbohydrate 43.8 g 16.8 g
— sugars 6 g 2.3 g
Sodium 656.9 mg 252.3 mg
Fibre 7.6 g 2.9 g

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