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Prep/Cook: 10/25 min     £6.70     Difficulty: ◉◉     Serves: 2

Ingredients

  • 500g (1lb) chicken thigh fillets, sliced into strips
  • 4 wraps (wholemeal or white)
  • mixed salad, to serve

    For the marinade

  • 2 green chillies, deseeded and roughly chopped
  • 4 garlic cloves, roughly chopped
  • 5cm (2in) piece ginger, roughly chopped
  • handful fresh coriander leaves
  • handful fresh mint leaves
  • 150g (5oz) natural yogurt

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C.
  2. In a small food processor, whizz together the marinade ingredients, until combined. Season to taste and transfer to a bowl. Set aside 4-5 tbsp for serving, and then stir the chicken into the remaining marinade mixture.
  3. Arrange the chicken on a foil-lined baking sheet. Bake for 20-25 minutes, or until cooked through and no pink meat is showing.
  4. Divide the salad and chicken between the wraps and drizzle with the reserved yogurt dressing. Roll up to serve. 


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