As heard on the Brendan O'Connor Show on RTÉ Radio 1.
Ingredients
Soft flour tortillas offer a healthy but tasty alternative to traditional breads, especially if you choose to use wholemeal ones. Alternatively, substitute with pitta bread, which is just as transportable. If I was serving this at home, I'd slice it on the diagonal and serve each one with a wedge of lemon.
Serves 4
- 4 skinless chicken breast fillets
- 4 soft wholemeal flour tortilla wraps
- 1 little Gem lettuce, shredded
- ¼ cucumber, cut into wafer-thin slices
- 2 tbsp finely chopped red onion
Marinade:
- 150g (5oz) thick Greek yogurt
- 1 garlic clove, crushed
- 1 heaped tsp freshly grated root ginger
- ½ tsp ground cumin
- ½ tsp garam masala
- ¼ tsp chilli powder
- Good pinch of ground turmeric
Method
- First make the marinade. Place the yogurt in a bowl and add the garlic, ginger, cumin, garam masala, chilli powder and turmeric.
- Cut the chicken breast fillets into thin strips and stir into the yogurt mixture. Cover with cling film and set aside to marinate for at least half an hour, but up to 2 days in the fridge is fine.
- When ready to cook, preheat the grill to medium.
- Arrange the marinated chicken strips on a foil-lined grill rack and cook for 4–6 minutes, turning occasionally, until cooked through and lightly golden.
- Meanwhile, warm the tortilla wraps in the microwave or on a dry heated frying pan for about 15 seconds on each side. Divide the tandoori chicken among the warmed wraps and scatter over the shredded lettuce, cucumber and red onion.
- Roll up tightly, then wrap in greaseproof paper and then tin foil to pack for lunchboxes or cut on the diagonal and arrange on plates to serve
