Tandoori Chicken Wraps

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Remove the skin and bones from the chicken thighs place the chicken into a bowl along with the marinade ingredients.

Step 2

Massage it into the chicken thighs until everything has combined. Cover with plastic wrap and refrigerate for at least two hours but best overnight.

Step 3

Remove the chicken from the refrigerator and allow to get to room temperature.

Step 4

Cover a baking sheet with foil and spray with oil to prevent the chicken from sticking to the foil. Heat your oven to 240 degrees and place the chicken in until the chicken starts to char (10 mins) then turn the chicken thighs over and cook for a further ten minutes.

Step 5

While the chicken is cooking heat a pan and add in the oil, thinly slice the onion and add to the pan.

Step 6

Cook for 10 minutes on medium heat, add in the garlic and ginger and mix.

Step 7

Slice the finger chilli into small pieces and add to the pan with the tomatoes and chopped coriander, stir well, cover and allow to simmer on low heat for another 10 minutes

Step 8

Remove the chicken from the oven and slice it into small bite-size pieces.

Step 9

Plate up, take a wrap and add some garlic sauce, next add some chopped lettuce, add some chutney and some of the tandoori chicken and fold the wrap.

Step 10

Slice the wrap in half, serve with fries.

Step 11

Lick you’re lips and enjoy