Ingredients
850g chicken thigh fillets, trimmed
1/4 cup tikka masala paste
1 tblsp Greek yoghurt, plus extra to serve
2 x 280g packets roti wraps (12)
100g baby spinach leaves
Carrot Sambal
1 large carrot, peeled, shredded
1 cup fresh mint leaves
2 tblsps currants
2 tblsps mango chutney
1 tblsp lemon juice
Method
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Cut three to four slits across the top of each chicken fillet.
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Toss chicken in a large bowl with paste and yoghurt to coat.
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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.
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To make sambal, place all ingredients in a large bowl. Season with salt and pepper. Toss until well combined.
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Heat wraps according to packet directions.
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Spread warm wraps with extra yoghurt, top with spinach, chicken, and carrot sambal. Wrap up to serve.