Tandoori chicken wraps with cucumber raita & mango salsa
Sandwich bars for lunch serve a very important purpose. Many times I have found myself on the go, dashing about with barely any time to sit down and eat some lunch. Making a sandwich at home is preferable, but come Thursday, inspiration for yet another sandwich is often dwindling and I am usually looking for something with a little more punch. Admittedly, cooking a dish for lunch the next day when I come home from work does prove somewhat of a challenge at the best of times, but when both my motivation and my organisation are aligned, then tandoori chicken wraps are my king of the laptop lunches.
Ready in 20 minutes
Equipment: Baking sheet, large frying pan, 2 medium bowls, grater, small bowl
8 corn or wheat tortillas Vegetable oil
4 good-sized skinless, boneless chicken breasts
4 tbsp natural yogurt
4 garlic cloves
2cm piece of fresh ginger
3 tbsp paprika
1 tbsp garam masala
1 tsp ground coriander
1–2 tsp hot chilli powder (depending on how hot you like it)
Small handful of fresh mint leaves
200ml natural yogurt
1 large ripe mango or 250g pack of ready-prepared mango cubes
Small handful of fresh coriander
Salt and freshly ground black pepper
+ Preheat the oven to 110 ° C, (fan 90 ° C), 225 ° F, Gas Mark ½.
+ Remove the tortillas from the packet and place the stack on a sheet of tin foil. Wrap them up tightly, sit the parcel on a baking sheet and place in the oven for 10–15 minutes to warm through.
+ Put a large frying pan on a medium heat with a good drizzle of oil for the chicken. Cut the chicken into bite-sized chunks and put in a medium bowl with the natural yogurt. Peel and grate in the garlic and then grate in the ginger also (without peeling). Then add the paprika, garam masala, ground coriander and chilli powder (as hot as you dare!), then squeeze in the lime juice and finally add salt and pepper. Mix everything together and cook, stirring from time to time, for 8–10 minutes (this will depend on the size of your chicken pieces).
+ Meanwhile, prepare the raita. Dice up the cucumber and put in a small bowl, rip up the mint leaves and then tip in the natural yogurt. Season with salt and pepper to taste, then stir, spoon into a small serving bowl and set aside.
+ Now prepare the mango salsa. If using a whole mango, slice the two cheeks off either side of the stone. Cut them in half, run the knife through the flesh close to the skin to peel it, then dice the flesh into bite-sized pieces. If you are using ready-prepared mango, cut it into small cubes. Pick and finely chop the coriander leaves and toss these and the mango into a medium bowl. Squeeze the lime juice over, season with salt and pepper to taste, then spoon into a small serving bowl and set aside.
+ Take the tortillas from the oven, remove from the foil and place the stack on a serving plate. Check your chicken is cooked. There should be no pinkness and it should be piping hot in the centre. Spoon into a serving bowl for sharing with the raita and mango salsa alongside.
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