A flavoursome lunchtime option that’s quick and easy to prepare.
300 grams chicken, cut into 2x2-centimetre cubes 3 tablespoons tandoori curry paste 1/2 cup Greek yoghurt 1/2 cucumber, diced 1 teaspoon minced garlic 1/2 teaspoon garam masala 1 teaspoon of olive oil 4 wholegrain wraps 1 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.