Name: Tandoori chicken chapatti
Prep time: 10 minutes
Cook time: 3 minutes
Yield: 2
Ingredients: half red pepper, thinly sliced; half red onion, thinly sliced; handful fresh coriander, roughly chopped; juice half lime; 1 tbsp fat-free Greek yogurt; 1 tsp tandoori paste; 100g cold, cooked chicken, chopped; 2 chapattis (approx. 60g each); 2 handfuls mixed salad leaves

Use leftover cooked chicken to make a great lunchtime treat.

Serves

Prep

10 minutes

Cook

3 minutes

Nutritional Information:

Each 210g serving contains (excludes serving suggestion)

KCal: 311
Carbs: 31.9g
Fibre: 1.9g
Protein: 22.2g
Fat: 10.1g
(Medium)
Saturates: 0.5g
(Low)
Sugars: 4.8g
(Low)
Salt: 0.64g
(Low)
Fruit/Veg Portion: 1

What makes a healthy, balanced diet?

Ingredients

half red pepper, thinly sliced
half red onion, thinly sliced
handful fresh coriander, roughly chopped
juice half lime
1 tbsp fat-free Greek yogurt
1 tsp tandoori paste
100g cold, cooked chicken, chopped
2 chapattis (approx. 60g each)
2 handfuls mixed salad leaves

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Method

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

Roll them up, tucking in the sides and enjoy.

Recipe tips

The mix of yogurt and tandoori paste in this recipe gives you the moisture of mayonnaise without the fat. Try it mixed into cooked potatoes for a spicy potato salad.
Choose chapattis without fat and don't add extra fat when serving, if you're watching your weight.
Chapattis are made with wholemeal flour so are higher in fibre and great for making a quick meal. You could fill them with salad and avocado, or use leftover lamb instead of chicken.