with Giannis Naan/Roti style bread
Tandoori is savoury but not too spicy for conservative eaters so makes a good filling for a naan/wrap. Pack the naan/wrap with seasonal salad ingredients—a salad blend or your own combination.
- 6 Giannis Naan/Wrap Breads
- 2 boneless chicken breasts, cut horizontally then cut in 1 cm slices
- 2 cloves garlic crushed
- 1 ½ tsp grated ginger
- Juice of ½ a lemon (approx 2 tbsp)
- 1 tsp of cumin
- 1 tsp garam masala
- 1 tsp turmeric
- ½ tsp chilli
- Pinch of salt
- ½ cup unsweetened natural yoghurt
- 3 cups salad leaves
- Grated carrot, 2 sliced tomatoes, bean sprouts or other salad ingredients
Serves six
Marinate the chicken. Place it in a non-reactive bowl, pour on the lemon juice and add the dry spices, garlic and ginger. Mix well so the meat is coated, then stir in the yoghurt. Refrigerate for ½ an hour.
Pre heat the grill and place the chicken in a single layer on a heatproof tray. Grill until slightly brown, turn the chicken and pour off excess liquid then continue cooking on the other side until done.
In a bowl combine ½ cup natural yoghurt, ½ cup mayonnaise (I use a lite one) and ½ cup chutney and mix well.
Spread the tangy mayonnaise mixture over 6 Giannis Naan Breads/Wraps, add salad leaves—you’ll need around 3 cups, add some grated carrot, sliced tomatoes, bean sprouts and any other salady additions you fancy.
Place one 6th of the cooked chicken in a line down each of the naan breads/wraps and roll tightly. Wrap in cling film and refrigerate if not eating immediately.