Tandoori Chicken

Ingredients

Servings: 2

• half red pepper

• half red onion

• corriander

• juice half lime

• 1tsp fat-free greek yoghurt

• 100g cold cooked chicken

• 2 chapattis (60g each)

• mixed salad leaves

Method

• Add the sliced red pepper, red onion, coriander and lime juice to a bowl. Mix well and reserve.

• Meanwhile, in another bowl, mix the yogurt with the tandoori paste and then stir in the copped chicken.

• Place the chapattis in a preheated dry frying pan over a medium heat for 45 seconds on each side to warm them through.

• 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.

• Roll them up, tucking in the sides and enjoy.