The all over tan-doori

Serving size: Serves 2
Cooking time: Less than 15 minutes

INGREDIENTS

2 tablespoons tandoori paste
1 tablespoon yogurt
200g chicken tenderloins
cooking-oil spray
2 roti or chapati — go look in the bread aisle
1 medium egg tomato (75g), sliced thickly
1 lebanese cucumber (130g), seeded, sliced thinly
20g baby spinach leaves
2 tablespoons yogurt, extra
1/4 cup firmly packed fresh mint leaves

METHOD

1. Combine tandoori paste and yogurt in medium bowl; add chicken, toss to coat in tandoori mixture.

2. Lightly spray roti on both sides with oil spray; cook on a heated grill plate until browned lightly. Cover to keep warm.

3. Cook chicken on heated oiled grill plate until cooked through; slice thinly.

4. Divide chicken among roti, top with tomato, cucumber, spinach, extra yogurt and mint; roll up to enclose filling. Just think of it like a kebab.

5. Cut wraps in half diagonally; serve warm.

Show her you're cultured
Natural yogurt, not the fruity gear, is pretty handy stuff in the kitchen. It readily takes up other flavours and provides a soothing, cooling medium for sauces to accompany spicy foods, like these tandoori wraps.

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