Chicken Tikka Wraps

Time to do something different with the national Indian dish, transform into kid-friendly wraps and serves with cucumber. Add more or less spice to this children's chicken recipe depending on the age of the child and preference.

Cook 40 minutes plus 4 hours marinating | Serves 4 | EASY

INGREIDENTS

CHICKEN TIKKA

• 4 chicken breasts, medium

• 1/2 tsp ground turmeric

• 1 green chilli, de-seeded and finely chopped

• 1 tsp garam masala

• 1 tsp garlic, finely chopped

• 1 1/2 tsp ground cumin

• 4 tortilla wraps

• 2 tbsp of vegetable oil

• 1 pinch of salt

TO SERVE

• 1/2 cucumber

• 1 pinch of salt

• 1/2 lemon, for juice

• 160g of fat free natural yoghurt

METHOD

Cut each chicken breast into 4 equally-sized pieces and pierce with a fork all over

• 4 chicken breasts, medium

Mix all the marinade ingredients and add the chicken pieces to it, making sure they are well coated

• 2 tbsp of vegetable oil

• 1/2 tsp ground turmeric

• 1 green chilli, de-seeded and finely chopped

• 1 tsp garam masala

• 1 tsp garlic, finely chopped

• 1 1/2 tsp ground cumin

• 1 pinch of salt

Cover with cling film and refrigerate for at least 4 hours

Meanwhile, peel the skin off the cucumber and discard. Use the peeler to make long cucumber ribbons, add a pinch of salt and place in a bowl for 15 minutes

• 1/2 cucumber, thinly sliced

• 1 pinch of salt

Drain any water that has come out of the cucumber and mix with the lemon juice and yoghurt. Set aside while you cook the chicken

• 1/2 lemon, for juice

• 160g of fat free natural yoghurt

Place the chicken pieces on a grill rack set over a dripping tray and grill on both sides

Once gently browned, switch off the grill and cook in the oven at 200°C/gas mark 6 for 10-15 minutes or until the chicken is cooked through

Serve hot in a wrap or fresh naan with the yoghurt and cucumber

• 4 tortilla wraps

SOURCE