These mouthwatering Indian-style wraps are quick to make. Use traditional Indian chapati or wholemeal tortilla if you cannot get them. A yoghurt-based raita, containing cucumber and tomato, is the perfect accompaniment.
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200 g cooked chicken breast meat
2 tablespoons canola oil
250 g broccoli florets, finely chopped
1/4 cup unsalted cashew nuts, chopped
2 teaspoons grated fresh ginger
1 garlic clove, finely chopped
4 tablespoons mango chutney
pepper to taste
4 chapatis or wholemeal tortillas
CUCUMBER AND TOMATO RAITA
1 cucumber, cut into quarters lengthways and seeded
Preheat the grill. Cut the chicken into bite-sized pieces, discarding any skin.
Heat the oil in a frying pan, add the broccoli, cashew nuts, ginger and garlic, and cook for 5 minutes, stirring, until the broccoli is just tender. Add the chicken, mango chutney and pepper to the broccoli mixture. Cook for a further 2 minutes, stirring, until the chicken is hot.
Meanwhile, place the wraps on the rack in the grill pan. Grill for 2 minutes, turning once.
To make the raita, coarsely grate the cucumber and add to the yoghurt with the remaining ingredients. Stir well to mix.
Place the chicken mixture on top of the wraps and roll them up loosely. Serve hot, with the raita on the side.