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BUTTER CHICKEN AND CUCUMBER RAITA WRAP

TOTAL TIME: 25 min


PREP: 15 min


COOK: 10 min


SERVES: 4


DIFFICULTY: Easy


INGREDIENTS:

  • Chicken tenderloin 500 g, skinless

  • Butter chicken sauce ⅓ cup(s), (80ml)

  • Lebanese cucumber ½ medium halved lengthways

  • 99% fat-free plain yoghurt ⅓ cup(s), (80g)

  • Garlic ½ clove(s), crushed

  • Fresh mint 2 tbs, finely chopped

  • White wrap 4 individual, (4 x 45g), warmed

  • Iceberg lettuce 2 cup(s), (120g), shredded

  • Tomato(es) 1 medium, thinly sliced

  • Red onion ¼ medium, thinly sliced

  • Oil spray 1 x 3 second spray(s)

INSTRUCTIONS:

  1. Combine chicken and simmer sauce in a medium bowl and stir to coat chicken evenly. Cover and set aside in the fridge until ready to cook.

  2. To make cucumber raita, grate cucumber and place in a small bowl. Add yoghurt, garlic and mint and stir to combine.

  3. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook chicken for 4 minutes on each side or until cooked through.

  4. Spread raita overwraps. Divide lettuce, tomato and onion among wraps and top with chicken. Season with salt and pepper. Fold in bottom and sides to enclose filling. Serve immediately.



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