A Simple List of Ingredients:
1. Boneless Chicken Pieces
2. Ginger Paste
3. Garlic Paste
4. Plain Yoghurt
5. Red Chilli Powder
6. Tandoori Powder
7. Lemon Juice
9. Vegetable Oil
10. Red Onion
11. Tortilla Wraps
12. Grated Cheddar Cheese
15. Green Yoghurt Chutney
Bismillah, let’s begin!
Cut 1 pound Boneless Chicken Pieces into strips, and place into a bowl.
1/2 teaspoon Ginger Paste
1/2 teaspoon Garlic Paste
3 tablespoons Plain Yoghurt.
This is the tandoori powder that I used.
Add 2 tablespoons Tandoori Powder and 1/2 teaspoon Red Chilli Powder.
Along with the juice of 1/2 a Lemon.
Season with 1 teaspoon Salt, and mix well. Set aside to marinade for a few hours but you can cook it straight away if you’re in a rush.
To cook, heat 1 tablespoon Vegetable Oil in a large pan.
Throw in 1 Red Onion which has been peeled and thinly sliced.
Cook the onion over a medium heat until softened and light brown.
Then, add in the marinated chicken.
Stir fry the chicken for a few minutes.
Cover and simmer on low for 15-20 minutes or until the chicken is fully cooked through.
Once cooked, uncover.
Stir fry on a high heat until it dries out slightly. Remove from the heat.
Time to assemble! Take a Tortilla Wrap – I used a garlic and herb flavour but any will do!
Put 1/4 of the cooked chicken in the middle.
Sprinkle on some Grated Cheddar Cheese. Mozzarella would be good here too.
Add on some Shredded Lettuce.
Along with Sliced Tomatoes. You could any other salad you want as well.
Make a batch of Green Yoghurt Chutney.
Add a few dollops of the chutney.
Tightly fold the wrap to make a rectangle kind of shape.
Spray a frying pan with non-stick spray or oil it. Heat it up and then put the wrap in.
Continue making the rest of the wraps – this recipe makes 4 large ones.
But keep you eye on the pan. You want the wrap to be golden brown on both sides – and than happens quite quickly.
Once it’s done, slice through the middle.