Tandoori chicken wrap



  1. Combine the tomatoes, cucumber and onion with 2 tbsp lemon juice, season to taste and set aside.
  2. Mix together the yogurt, mint and cumin seeds. Season to taste. 
  3. Toss the chicken in the curry paste, 2 tbsp lemon juice and 1 tbsp water (if cooking the vegetarian version, toss the chickpeas in spice paste, lemon juice and water and heat through in frying pan).
  4. Preheat a griddle or frying pan over a medium heat, brush with oil and cook the chicken for 3-4 mins on each side until cooked through. 
  5. Wipe the pan with kitchen paper then heat your wraps or flatbreads. Top each wrap with chicken, salad and yogurt sauce and scatter with coriander and mint. 
  • Recipe from Woman's Day
  • For more great recipes see Yours Magazine, out every fornight, on a Tuesday.





Use chickpeas instead of chicken for a tasty vegetarian version


12 cherry tomatoes, halved
1 small cucumber, diced
1 small red onion, thinly sliced
4 tbsp lemon juice
150ml Greek yogurt
Small bunch of mint, finely chopped
2 tsp cumin seeds, toasted
2 tbsp tandoori curry paste
500g (1lb 2oz) chicken thigh fillets, halved
1 tbsp vegetable oil
4 tortilla wraps or small flatbreads
Coriander and mint leaves to serve


Time: 10
Serves: 4
Nutrition: 308 calories, 10g fat, 7g sugar, (sat fat 1g)