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Ingredients

2 tablespoons tandoori paste
1 cup plain yoghurt
8 (450g) Lilydale Free Range Chicken Tenderloins
2 tablespoons chopped fresh mint leaves
80g baby spinach
4 chapati breads

Method

Step 1 Combine tandoori paste and 1/2 cup yoghurt in a shallow glass or ceramic bowl. Add chicken. Toss to coat. Refrigerate, covered, for 30 minutes, if time permits.
Step 2 Preheat a barbecue plate or chargrill over medium-high heat. Cook chicken for 3 to 4 minutes each side or until browned and cooked through. Transfer to a plate. Cover with foil. Set aside for 5 minutes.
Step 3 Meanwhile, combine mint and remaining yoghurt in a bowl. Heat breads.
Step 4 Place spinach, chicken and mint mixture along the centre of each bread. Roll up firmly to enclose filling. Serve.

Tandoori chicken wrap

How to make Tandoori chicken wrap

Ingredients

Method