Masala Chicken Wrap
Serves: 4 people
Takes: 15 mins to 30 mins
These wraps are so delicious and you can use up leftover cooked meat and veg.
Ingredients
4 tablespoons thick low fat yoghurt
1 clove garlic, crushed
1 teaspoon garam masala powder
1/4 teaspoon red chilli powder (optional)
2 chicken breasts, skin removed and cut into long strips
1 tablespoon vegetable oil
1 red onion, thickly sliced
1 red pepper, thickly sliced
1 small aubergine, thinly sliced
1 teaspoon cumin seeds
1 tablespoon of your favourite pickle, I love Brinjal Pickle
8 wraps
good handful of spinach, washed
salt and pepper, to taste
Method
In a bowl make the marinade by mixing together 1 tablespoon of yoghurt with the garlic, garam masala and chilli powder (if using). Add the chicken, stir well, cover and pop in the fridge for a few hours if you have time.
Heat a griddle pan. Remove the chicken from the marinade and cook for a few minutes.
In the meantime drizzle the oil over the onion, red pepper and aubergine.
Sprinkle over the cumin seeds.
Add those to the griddle pan and allow to soften and colour before turning over.
Turn the chicken and cook for a few more mins until it is cooked through. If it is stuck then leave it a little longer.
Mix the Brinjal Pickle with the remaining yoghurt and spread a good dollop down one side of the wrap.
Add some spinach and then top with masala chicken and some veggies.
Simply wrap and serve with some extra dip on the side.
