Definitions
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Variations
- Can be cut and served as a half or full wrap depending on student demographic
- This must be rolled tightly or wrap will fall apart when cut or eaten.
- Additional reduced fat yoghurt can be added if mix is dry
- Use all cooking liquid from chicken in the mixture as this is where most of the flavour will be.
- Substitute chicken legs for the breast meat and these can be sold as tandoori chicken legs
| INGREDIENTS | SERVES 10 | SERVES 25 | SERVES 50 |
|---|---|---|---|
| Skinless chicken breast | 800g | 2000g | 4000g |
| Plain natural yoghurt | 200g | 500g | 1000g |
| Tandoori paste | 100g | 250g | 500g |
| Lebanese wrap (medium) | 10 | 25 | 50 |
| Cos lettuce leaves, torn | 30 leaves | 75 leaves | 150 leaves |
| Continental cucumber, cut into strips | 300g | 750g | 1500g |
Method
- Preheat oven to 180°C
- Mix yoghurt and tandoori paste together and coat the chicken well in the mixture
- Bake in oven until chicken is cooked (approx. 20 minutes)
- Slice chicken thinly and mix with juices in baking tray
- Place cos lettuce leaves on wrap.
- Place 70g of cooked chicken onto cos lettuce
- Place 30g of cucumber onto chicken and lettuce
- Roll wrap very tightly making sure the chicken stays in the cos lettuce so that the wrap does not become soggy.
