LIVING GLUTEN FREE
September 21, 2016
A flavoursome lunchtime option that’s quick and easy to prepare.
300 grams chicken, cut into 2x2-centimetre cubes3 tablespoons tandoori curry paste1/2 cup Greek yoghurt1/2 cucumber, diced1 teaspoon minced garlic1/2 teaspoon garam masala1 teaspoon of olive oil4 wholegrain wraps1 cup lettuce, roughly chopped
Place the chicken and tandoori paste in a medium-sized bowl and stir until well-coated. Cover and refrigerate for half an hour.Meanwhile, prepare the raita. Combine the yoghurt, cucumber, garlic and garam masala in a bowl, then stir well.Once the chicken has marinated, heat the oil in a saucepan over medium heat. Add the chicken and cook for five minutes or until the chunks are cooked through.To serve, top each wrap with a heaped tablespoon of raita, lettuce and chicken.