Tandoori Chicken Tikka Wraps

Ingredients

• Chicken thigh

  raw

  300g

• Lemon juice

  2 tbsp or 30g

• Salt

  table

  1 tsp or 6g

• Plain yogurt

  whole milk

  4 tbsp or 60g

• Ground ginger

  1 tbsp or 5g

• Curry Paste, Garam Masala

  Patak's

  ¼ tablespoons or 11g

• Salt

  table

  ⅓ tsp or 2g

• White sauce

  homemade, thin

  200g

• Plain yogurt

  whole milk

  2 tbsp or 30g

• Luxury Mint Chutney

  Roland

  200g

• Red leaf lettuce

  raw

  ½ cup shredded or 14g

• Green tomatoes

  raw

  3 slice or wedge or 60g

• Onion

  raw

  ¼ cup, sliced or 29g

• Cucumber

  raw, peeled

  10 medium or 2.01kg

Directions

1. In a bowl, combine ingredients for the first marinade and let chicken thighs marinate for 10-15 minutes.
2. In the meanwhile, prepare second marinade and mix the ingredients together. After 15 minutes, add second marinade to the chicken and mix well.
3. Marinate for at least 15-30 minutes.
4. Preheat the oven to 400 F while the chicken marinates. In the meanwhile, cover a baking sheet with foil and place a wire rack over the top.
5. Arrange the chicken pieces and place baking sheet under the broiled for 10-15 minutes. Flip once at the halfway point and cook until evenly charred on both sides.
6. Once cooked, chop chicken to cubes and reserve for later.
7. To assemble the wrap, warm up the naan bread on in the warm oven or for 20 seconds in the microwave. Spread a tablespoon of Mint Chutney, lettuce, Tandoori Chicken Tikka, onions, tomatoes and cucumber.
8. Roll the rumali roti tightly and wrap with some aluminium foil or parchment paper to serve. Enjoy!