TIP: Roti wraps are available from the bread aisle in major supermarkets. Replace with soft white or wholemeal wraps, if preferred.Â
Ingredients
Method
Cut three to four slits across the top of each chicken fillet.Â
Toss chicken in a large bowl with paste and yoghurt to coat.Â
Heat an oiled barbecue grill/flat plate over a medium to high heat. Add chicken. Cook for about 5 minutes on each side, or until cooked through. Remove. Transfer to a plate. Rest, loosely covered with foil, for 5 minutes. Thickly slice chicken.Â
To make sambal, place all ingredients in a large bowl. Season with salt and pepper. Toss until well combined.Â
Heat wraps according to packet directions.Â
Spread warm wraps with extra yoghurt, top with spinach, chicken, and carrot sambal. Wrap up to serve.Â
