These wraps are also delicious with a dollop of cucumber raita that only takes minutes to prepare. Mix grated cucumber into the yoghurt with a little chopped fresh mint, finely grated garlic or garlic paste and a pinch of ground cumin. Season lightly with pepper and mix well to combine.
Typical nutritional content (per portion)
6 tablespoons low fat natural yoghurt
2 teaspoons mild curry paste or powder
2 teaspoons garam masala (from a jar)
2 teaspoons garlic paste or 2 garlic cloves, grated
2 teaspoons ginger paste or fresh root ginger, grated
400g (14oz) skinless chicken fillets, cut into thin strips
2 tablespoons sunflower oil
1 onion, thinly sliced
4 large soft flour tortilla wraps
Bag of crispy lettuce or 1 Little Gem lettuce, trimmed and shredded
2 tablespoons mango chutney
Freshly ground black pepper
Mix 4 tablespoons of the yoghurt with the curry paste or powder, garam masala, garlic and ginger in a bowl. Add the chicken and mix really well. Season lightly with pepper.
Heat the oil in a wok or a large frying pan. Add the onion and stir-fry for a few minutes until it is beginning to turn golden. Add the chicken and cook over a high heat for about 2 – 3 minutes or until the chicken is just cooked through and tender.
Microwave the wraps for about 30 seconds until heated through.
Scatter the lettuce and then the spiced chicken mixture over the warmed wraps, then spoon the remaining yoghurt and mango chutney on top and wrap up to enclose the filling.
Cut each wrap on the diagonal and serve on plates.
