Tandoori Chicken Wrap Recipe

Prep time: 15 mins + 2 hours marinating time

Cook time: 10 mins

Total time: 25 mins + 2 hours marinating time Serves: 2 Dietary preferences: Nut-free

Ingredients:

Tandoori Paste

½ lemon, juiced

2cm fresh ginger, peeled and finely grated

1 garlic clove, crushed

½ tsp salt

¼ tsp smoked paprika

1 tsp cayenne powder

½ tbsp garam masala

½ tsp ground cumin

½ tsp ground coriande

r½ tsp turmeric1 tsp chilli powder

1 tbsp oil

Chicken Wrap

125g chicken breast fillet, cut into thin strips

½ medium carrot, cut into matchsticks

½ medium cucumber, cut into matchsticks

20g cheddar cheese, grated

1 large handful baby spinach leaves

1/4 smashed avocado

1 wholemeal wrap

Method:

1. To make the tandoori paste, place all the ingredients in a medium bowl and mix until well combined. Cover with plastic wrap and refrigerate until ready to use.

2. Place the chicken strips in the bowl with the tandoori paste and stir to combine. Ensure that all the chicken is coated in the paste. Cover with plastic wrap and leave to marinate in the refrigerator for at least two hours or overnight, if possible. 3. Heat a non-stick fry pan over medium heat and spray lightly with oil spray. Add the chicken strips and cook for 3-4 minutes each side or until lightly browned and cooked through. Remove from the heat and set aside.

4. To serve, place the wrap on a serving plate. Place the spinach, carrot, cucumber, cheese, avocado and chicken down the middle of the wrap. Fold over the end and roll up to enclose the filling. Enjoy!