Wednesday, June 08, 2005

tandoori chicken wraps

2 large skinless, boneless chicken breasts
1/3 cup tandoori paste
juice of ½ lime
¼ cup yogurt
2 tbs finely diced onion

1 English cucumber, seeded, diced small
1 tbs finely diced onion
1 cup yogurt
½ tsp mild curry paste
dash each salt/pepper

½ cup snow peas, jullienned
½ cup mixed sprouts
4 large flour tortillas

Combine tandoori paste, lime juice, yogurt and onion in a medium bowl. Add chicken and toss to coat in marinade. Refrigerate one hour. Grill or cook in oven until cooked through. Slice.

Meanwhile, combine cucumber and onion with yogurt, salt/pepper and curry paste.

Warm wraps on a flat griddle to soften. Place chicken together with snow peas and sprouts, along with raita (dressing) on one quarter area of each wrap. Fold over in half, then half again to form triangles. Serve extra raita as a side salad.

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