Tandoori chicken wraps

Author: Sally Parker - Food Stylist, Recipe Writer

Photographer: Mark O'Meara

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Serves: 4

Time to make: 20 mins

Ingredients

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1 tablespoon tandoori paste
2 tablespoons low-fat plain yoghurt
500g chicken breast strips
4 tablespoons mango chutney
8 wholegrain tortillas
½ head iceberg lettuce, shredded
2 carrots, coarsely grated
100g snow peas, trimmed, shredded
4 cups vegetable sticks (such as capsicum, cucumber, tomatoes, blanched green beans, celery)

Instructions

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1 Combine tandoori paste, yoghurt and chicken in a medium-sized bowl. Spray a large frying pan with oil. Cook chicken, in batches, until browned and cooked through.

2 Assemble wraps by spreading chutney on tortillas. Top with lettuce, carrots, snow peas and chicken. Roll up then serve wraps with vege sticks.

Variations

Make it gluten free: Check spice paste and chutney are gluten free and use gluten-free tortillas or wraps.

Nutrition Info (per serve)

Calories 506 cal

Kilojoules 2120 kJ

Protein 39 g

Total fat 13 g

Saturated fat 5 g

Carbohydrates 50 g

Sugar 16 g

Dietary fibre 10 g

Sodium 670 mg

Calcium 130 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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