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Tandoori chicken wrap

8-10 min
25 min


  • 1/2 cup commercial tandoori paste
  • 2 cups Australian Natural Yogurt
  • 500g chicken tenderloins or breast, cut into strips
  • 8 small pita breads
  • 100g mixed lettuce leaves
  • 2 tomatoes, cut into wedges
  • 1 cucumber, thinly sliced
  • 1 cup grated Australian Cheese


  1. Combine tandoori paste and yogurt and marinate chicken in half of the tandoori yogurt for 1 hour or overnight in fridge. Reserve the remaining yogurt for serving.
  2. BBQ, grill or pan-fry chicken strips over medium heat until cooked through.
  3. Serve chicken in pita breads topped with lettuce, tomato, cucumber and grated cheese. Dollop with extra tandoori yogurt and serve.

Tips / Handy Hints

For outdoor entertaining combine the salad ingredients and cheese in a salad bowl and serve next to the BBQ with a plate of pita breads and a bowl of extra tandoori yogurt. Do not use the tandoori yogurt that has used to marinate the chicken for dolloping as it contains raw chicken juices.

Nutritional Information

Nutrients per serve:
Energy (kj) 2760
Protein (g) 19.9
Fat, Total (g) 18.1
Saturated (g) 7.0
Carbohydrates (g) 131.6
Sugars (g) 22.7
Dietry Fibre (g) 13.1
Sodium (mg) 0.6
Calcium (mg) 1.2
Iron (mg) 3.3


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