Chicken Tandoori And Moutabelle Wraps
From MyNutriCounter 6 years agoIngredients
- Tandoori Chicken: shopping list
- 4 boneless chicken breasts shopping list
- 250ml/8.5fl oz plain yoghurt shopping list
- 30g/1 oz tandoori paste shopping list
- salt and pepper to taste shopping list
- olive oil (for cooking) shopping list
- Moutabelle: shopping list
- 300g/7oz eggplant/aubergine shopping list
- 1 large white onion shopping list
- 1 bunch flat parsley shopping list
- 30g/1oz tahini paste shopping list
- Tahini-Garlic Sauce: shopping list
- 200ml/6.75fl oz plain yoghurt shopping list
- 200ml/6.75fl oz sour cream shopping list
- 30g/1fl oz tahini paste shopping list
- 1 clove garlic shopping list
- salt and pepper to taste shopping list
- Wraps: shopping list
- 4 pieces flour tortilla or gluten-free tortillas shopping list
- 2 pieces ripe tomatoes shopping list
- 1 bulb white onion shopping list
- 1 cucumber shopping list
- 100g/3.5oz Romaine lettuce shopping list
How to make it
- In a bowl, mix yoghurt and tandoori paste. Add in chicken breast and coat evenly. Season with salt and pepper. Cover and refrigerate for no less than 2 hours.
- Add all ingredients for the tahini sauce in a blender. Transfer to a covered container and refrigerate.
- Prepare the moutabelle by cutting the eggplant/aubergine into slices. Brush with olive oil and season with salt. Grill over high heat until fully cooked. Allow eggplant/aubergine to cool enough to touch.
- Peel the grilled eggplants/aubergines, and transfer the flesh to a blender or food processor. Add in the remaining ingredients and process until smooth. You may add a little warm water if it is too thick to process.
- Place the chicken breasts onto a preheated 250C/480F grill. Grill for 3-5 minutes per side, basting regularly with olive oil.
- Heat the pieces of tortilla over the grill until surface starts to bubble.
- Lay each tortilla on a chopping board spread a tablespoon of the moutabelle on one side. Top with lettuce, tandoori chicken, tomato, onions and cucumber. Drizzle with the garlic tahini paste and roll to close. Secure with bamboo skewers and enjoy.
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