Chicken Tandoori Wrap Recipe

600g (approx 3+ ½ cups) cooked chicken, chopped
4 green onions, sliced
4 slices lavash bread (or pita bread)
200g (approx ¾ cup) plain yoghurt
60g (approx ¼ cup) tandoori paste
2 tablespoons coriander (fresh is best), roughly chopped
2 tablespoons mango chutney
1 tablespoon lime juice
½ teaspoon sugar
oil, for greasing frying pan

In a large frying pan, heat oil.
Add chicken, tandoori paste, onions and a third of the plain yoghurt.
Cook over a medium heat for approx 5 mins while stirring continuously.
In a small bowl, combine the remainder of the yoghurt with the lime juice, sugar and coriander.
Using a quarter of the chicken mixture, place it along the short side of one of the lavash breads, spoon over a quarter of the yoghurt mixture, and roll the bread up so that the chicken and yoghurt filling is enclosed.
Repeat for remaining three lavash breads.

Serves: 4.
Time taken: 10 minutes.