This Indian chicken wrap combines spicy chicken with a sweet mango chutney and yogurt dressing to make a really tasty lunch or light meal. It's easy to prep the chicken in advance and then really quick to make when those Indian food cravings hit!
2Chicken breastsButterflied (sliced in half horizontally)
2½teaspoonJust Spices Curry Madras Spice blendOr an alternative curry powder. (Use code: justsearchingforspice to get a free spice blend and free shipping with a £15 spend)
1lemonjuiced
4wraps or flatbreads
80glettucechoppedd
2tomatoessliced
100gcucumbersliced
1red onionsliced
2 mild chilli peppersuse more or less to suit your tastes
Mix the spice blend into the lemon juice. Place the butterflied chicken breasts into this marinade. Make sure they are coated in it on all sides. Refrigerate for at least an hour and up to 24 hours
Heat a little oil in a frying pan or griddle pan. Cook the chicken for about 5 minutes on each side. If you need to check if it is cooked through then slice through the thickest piece to check. You can also bbq or grill the chicken.
While the chicken is cooking, mix the yogurt, mango chutney and salt together. Taste and adjust the quantities if necessary.
Spread a little of the yogurt dressing on the flatbreads. Top with the salad and sliced chicken. Sprinkle on some chopped coriander if you like. Drizzle over some more of the dressing. Wrap up and enjoy.
Notes
Nutritional information is approximate and a guideline only.