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Tandoori chicken chapatti

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Use leftover cooked chicken to make a great lunchtime treat.
Serves
2
Prep
10 minutes
Cook
3 minutes
Each 330g serving contains (excludes serving suggestion)
KCal
330
Carbs
37.9g
Fibre
2.3g
Protein
23.4g
Fat
10.4g
Saturates
0.70g
Sugars
8.4g
Salt
1.00g
Portion Fruit & Veg
1
Ingredients
Ingredients
half red pepper, thinly sliced
half red onion, thinly sliced
handful fresh coriander, roughly chopped
juice half lime
1 tbsp fat-free Greek yogurt
1 tsp tandoori paste
100g cold, cooked chicken, chopped
2 chapattis
2 handfuls mixed salad leaves
Method
  1. Add the sliced red pepper, red onion, coriander and lime juice to a bowl. Mix well and reserve.
  2. Meanwhile, in another bowl, mix the yogurt with the tandoori paste and then stir in the copped chicken.
  3. Place the chapattis in a preheated dry frying pan over a medium heat for 45 seconds on each side to warm them through.
  4. Lay the chapattis out and spread the chicken over half of each chapatti. Add the salad leaves, then top with the red pepper and onion mixture.
  5. Roll them up, tucking in the sides and enjoy.
Chefs tips
  • The mix of yogurt and tandoori paste in this recipe gives you the moisture of mayonnaise without the fat. Try it mixed into cooked potatoes for a spicy potato salad.
  • Choose chapattis without fat and don't add extra fat when serving, if you're watching your weight.
  • Chapattis are made with wholemeal flour so are higher in fibre and great for making a quick meal. You could fill them with salad and avocado, or use leftover lamb instead of chicken.
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