Indian Chicken Wraps

Indian Chicken Wraps

Quick and easy to make, these mildly spiced kebab wraps are full of flavour and ideal for when you crave the takeaway flavours. The dish is gluten and dairy free.

Preparation time - 15 minutes
Cooking time - 20 minutes

Ingredients (serves 4)

For the marinade

1/2 tsp paprika

1/2 tsp cumin

1 tsp tandoori powder

1/2 tsp coriander

1/2 tsp garam masala

1 tsp dried fenugreek leaves

4 tbsp oil

3 cloves garlic

1 tsp ginger

1/2 tsp salt

1/4 tsp pepper

For the kebabs

2 chicken breasts

1 onion

1 red pepper

1 green pepper

2 large potatoes 

4 gluten free tortilla wraps

1 Iceberg lettuce

For the minty mayo

3 tbsp mayo

2 tbsp cucumber

1 tsp mint sauce

1/2 tsp lemon juice

To cook

1. Chop the peppers and onion lengthways.

 

2. Chop the chicken into large chunks.

3. In a bowl mix the paprika, cumin, tandoori powder, coriander, garam masala, fenugreek, oil, garlic, ginger, salt and pepper.

4. Add the chicken to the marinade.

5. Fry the mixture till the chicken is cooked through. Add the peppers and onion.

6. Chop the potatoes into 1cm thick chips.

7. Deep fry the chips until golden brown.

8.  Warm the wraps in a dry frying pan on a low heat.

9. Serve the chicken in the wraps with shredded iceberg lettuce, topped with the minty mayo sauce. This is made by mixing the mayonnaise, cucumber, mint sauce and lemon juice.

Alternatives

If you prefer more heat, add a chilli sauce along with the minty mayo. If you are very hungry, swap the tortilla wraps for naan breads.