2 Lebanese cucumbers, trimmed
16 x 22cm round rice paper sheets
120g bag baby spinach leaves
1 carrot, trimmed, peeled, cut into matchsticks
1 cup mint leaves
220g tub tzatziki
1/3 cup mango chutney
¼ cup tandoori paste
2 tablespoons Greek yoghurt
2 cloves garlic, crushed
8 chicken tenderloins (about 500g), trimmed
To make tandoori chicken, combine paste, yoghurt and garlic in a bowl. Add chicken. Toss well to coat. Refrigerate, covered for 30 minutes.
Place chicken, in a single layer, on a large oven tray lined with baking paper.
Cook in a hot oven (200C) for about 15 minutes, or until chicken is cooked through. Remove. Cut in half lengthways. Cool.
Meanwhile, cut cucumber in half crossways. Cut into 1cm thick batons.
Working with one rice paper sheet at a time, submerge it in a shallow dish of water for about 10 seconds. Transfer to a chopping board.
Place 8 baby spinach leaves across the centre of the sheet. Top with one piece of chicken. Drizzle with 2 teaspoons yoghurt then 1 teaspoon chutney. Top with some of the cucumber, carrot and mint.
Fold in sides of sheet, then roll-up firmly from the end closest to you to enclose filling. Repeat to make 16 rolls in total. Serve.
TIP! Rice paper rolls are best served on day of making. Cover with damp absorbent kitchen paper and refrigerate for up to three hours before serving.