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Chicken tikka wraps

Chicken tikka wraps

PT40M

PT4H

1
Cut each chicken breast into 4 equally-sized pieces and pierce with a fork all over
  • 4 chicken breasts, medium
2
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
3
Cover with cling film and refrigerate for at least 4 hours
4
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
5
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
6
Place the chicken pieces on a grill rack set over a dripping tray and grill on both sides
7
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
8
Serve hot in a wrap or fresh naan with the yoghurt and cucumber
  • 4 tortilla wraps

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Chicken tikka

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