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Tandoori chicken wraps
Serves: 4
Time to make: 20 mins
Ingredients
- 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)
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Instructions
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 506cal
-
Kilojoules 2120kJ
-
Protein 39g
-
Total fat 13g
-
–Saturated fat 5g
-
Carbohydrates 50g
-
–Sugars 16g
-
Dietary fibre 10g
-
Sodium 670mg
-
Calcium 130mg
-
Iron 3mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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