These protein-packed Tandoori Chicken Wraps combine tender marinated chicken with creamy mint yogurt and sweet mango chutney, delivering 43g of protein per serving.

Serves: 2 Prep time: 10 mins Cook time: 20 mins

Ingredients:

For the chicken:

• 200g chicken breast, diced
• 2 tbsp 2% fat Greek yoghurt/SKYR
• 1 tsp tomato puree
• 1 garlic clove, crushed
• 2 tsp tandoori curry powder
• ½ tsp cumin
• 1 tsp coriander
• ½ tsp garam masala
• Salt and pepper, to taste
• ½ lemon, juiced

For the mint sauce:

• 30g 2% fat Greek yoghurt/SKYR
• 1 tsp mint sauce

To serve:

• 2 flatbreads
• 2 tsp mango chutney
• ¼ red onion, sliced
• ¼ red chilli, sliced (optional)
• Fresh coriander

Instructions:

1. Mix chicken with yoghurt, tomato puree, garlic, and spices in a bowl.

2. Air Fryer Method:

   • Spray basket with oil
   • Cook at 200°C for 15-18 minutes, flipping halfway
   • Ensure chicken is cooked through and charred outside

3. Oven Method:

   • Preheat to 200°C
   • Cook on greased baking tray for 20-25 minutes

4. Mix yoghurt and mint sauce together.

5. Assemble wraps:

   • Heat flatbreads
   • Layer with mint yoghurt
   • Add chicken tikka
   • Top with onion, mango chutney, chilli, and coriander

Meal Prep Tip: Make 3-4 portions of chicken. Store in refrigerator for 3-4 days. Reheat in microwave or air fryer before serving with rice, salad, or flatbreads.

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