B00CU1W244_EBOK

1 SERVE =
1 unit protein
1 unit bread
½ unit dairy
1¼ units vegetables
Chicken tikka wraps
MAKES 4 PREP 15 mins
Balance is essential in a great wrap. Tossing
the cabbage in yoghurt first helps to soften it
and ensures the flavours get evenly distributed.
Warm the chicken before adding to the wrap,
and throw in some fresh coriander if you like.
160 g reduced-fat plain yoghurt
1 small clove garlic, very finely chopped
1 tablespoon lemon juice
¾ teaspoon ground coriander
2 cups (150 g) finely shredded red cabbage
4 wholemeal wraps, warmed
1 carrot, grated
1 Lebanese (small) cucumber, thinly sliced lengthways
400 g shredded Chicken Tikka (see page 98), warmed
1
2
Combine the yoghurt, garlic, lemon juice and
coriander in a small bowl, then season to taste
with salt and pepper. Spoon half the yoghurt into
a large bowl, add the cabbage and toss to coat.
Divide the cabbage among the wraps, then top
with carrot, cucumber and chicken. Drizzle over
the remaining yoghurt and roll to enclose.
Tip: Add 1 teaspoon salt-reduced tomato paste (puree)
to the yoghurt mixture or some freshly sliced tomato.