Tandoori chicken wrap

Tandoori chicken wrap

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The ingredient of Tandoori chicken wrap

  1. 2 tablespoons tandoori bonding agent
  2. 1 cup plain yoghurt
  3. 8 (450g) chicken tenderloins
  4. 2 tablespoons chopped blithe mint leaves
  5. 80g baby spinach
  6. 4 chapati breads

The instruction how to make Tandoori chicken wrap

  1. add together tandoori cement 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.
  2. Preheat a barbecue plate or chargrill on top of higher than medium-high heat. Cook chicken for 3 to 4 minutes each side or until browned and cooked through. Transfer to a plate. Cover in imitation of foil. Set aside for 5 minutes.
  3. Meanwhile, tote up mint and long-lasting yoghurt in a bowl. Heat breads.
  4. Place spinach, chicken and mint join up along the centre of each bread. Roll stirring firmly to enclose filling. Serve.

Nutritions of Tandoori chicken wrap

fatContent: 317.631 calories
saturatedFatContent: 9 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 24 grams carbohydrates
fibreContent: 10 grams sugar
proteinContent:
cholesterolContent: 32 grams protein
sodiumContent: 76 milligrams cholesterol

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