Name: Chicken tandoori pockets with raita
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: Chicken tandoori pockets; 1 tablespoon lime juice; 1/3 cup (100g) tandoori paste; 1/4 cup (70g) low-fat yoghurt; 400 gram chicken tenderloins; 8 large flour tortillas; 60 gram snow pea tendrils; Raita; 1 cup (280g) low-fat yoghurt; 1 lebanese cucumber (130g), halved, seeded, chopped finely; 1 tablespoon finely chopped fresh mint

Ingredients

Chicken tandoori pockets

1 tablespoon lime juice

1/3 cup (100g) tandoori paste

1/4 cup (70g) low-fat yoghurt

400 gram chicken tenderloins

8 large flour tortillas

60 gram snow pea tendrils

Raita

1 cup (280g) low-fat yoghurt

1 lebanese cucumber (130g), halved, seeded, chopped finely

1 tablespoon finely chopped fresh mint

Method

Chicken tandoori pockets

1.Combine juice, paste and yoghurt in medium bowl; add chicken, toss to coat chicken in marinade.

2.Cook chicken, in batches, on heated oiled grill plate (or grill or barbecue) until cooked through. Stand 5 minutes; slice thickly.

3.Meanwhile, heat tortillas according to manufacturer’s instructions.

4.To make the raita; combine ingredients in small bowl.

5.Place equal amounts of each of the chicken, tendrils and raita on a quarter section of each tortilla; fold tortilla in half and then in half again to enclose filling and form triangle-shaped pockets.

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