Tandoori Chicken Wraps

Serves 4 people

30 min prep

20 min cook

These Tandoori Chicken Wraps are quick to prepare, and are a simple but tasty way to spice up your lunch. Make these the night before and store in the fridge for easy convenience.

By Barker's

Lunch,

Main

Ingredients

500g Chicken tenderloins, trimmed
4 Tbsp Tandoori paste
2 Tbsp Greek yoghurt
8 Tortillas
40g Baby spinach
8 tsp Anathoth Farm Cauliflower Pickle
8 tsp Greek yoghurt

Method

In a medium bowl combine the chicken, tandoori paste and 1 tbsp of yogurt. Stir with a spoon to combine and then place in the fridge for at least 30 minutes to marinate.
Preheat oven to 180°C. Bake the marinated chicken for 15-20 minutes until cooked through.
Assemble the wraps by placing a handful of spinach on a wrap, place 60g of the cooked chicken on top and finish with 1 tsp of Anathoth Farm Cauliflower Pickle and 1 tbsp of yogurt.
Roll up the filled wraps and enjoy!