Tandoori chicken chapatti
prep: 10 minutes
cook: 3 minutes
serving: 2
Nutrition Facts
each serving
KCal
311
Carbs
31.9g
fiber
1.9g
Protein
22.2g
Fat
10.1g
Saturates
0.5g
Sugars
4.8g
Salt
0.64g
Fruit/Veg Portion
1
Ingredients
all 9 types- half red pepper, thinly sliced
- half red onion, thinly sliced
- handful fresh coriander, roughly chopped
- juice half lime
- 1 tbsp fat-free Greek yogurt
- 1 tsp tandoori paste
- 100g cold, cooked chicken, chopped
- 2 chapattis (approx. 60g each)
- 2 handfuls mixed salad leaves
Directions
5 steps in totalStep 1
Add the sliced red pepper, red onion, coriander and lime juice to a bowl. Mix well and reserve.
Step 2
Meanwhile, in another bowl, mix the yogurt with the tandoori paste and then stir in the chopped chicken.
Step 3
Place the chapattis in a preheated dry frying pan over a medium heat for 45 seconds on each side to warm them through.
Step 4
Lay the chapattis out and spread the chicken over half of each chapatti. Add the salad leaves, then top with the red pepper and onion mixture.
Step 5
Roll them up, tucking in the sides and enjoy.
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