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Yoghurt Curry Chicken Wraps
These yoghurt curry chicken wraps made Mountain Bread are great for a light lunch option.
Prep Time: 10 minutes
Cook time: 40 minutes
INGREDIENTS
4 chicken thighs
1 cup yoghurt
1 tbsp tandoori paste
8 mint leaves, thinly sliced
250 gm mesclun lettuce
salt and pepper
8 sheets of Mountain Bread™
1 tsp olive oil
DIRECTIONS
Marinate chicken thighs in ¾ cup yoghurt and tandoori paste for 2 hours.
Blend mint and washed lettuce together.
Heat oil in frying pan and cook chicken on a medium heat for 4 minutes on each side until cooked. Set aside on a plate to rest for 5 minutes.
Slice chicken and serve with extra yoghurt and lettuce mix. Wrap up in the Mountain Bread™
and enjoy
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