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    Tandoori Chicken Burrito

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    Tandoori Chicken Burrito
    Preparation time is 5minutes
    Cook time is 15minutes
    Total time is 20minutes
    Serve is for 4 people
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    Difficulty level: 2 out of 4

    6 Ingredients

    Number of servings
    4
    • 1/2packets Passage to India tandoori curry paste 150g
    • 1 cup Chobani Greek yoghurt
    • 500grams chicken thigh fillets
    • 8 Old El Paso regular tortillas
    • 120grams Woolworths baby spinach
    • 1 red onion, thinly sliced

    Nutrition per serving

    2440 Kilojoules or 582 Calories
    28% of daily energy intake*
    Protein
    13.6grams
    Fat
    8.2grams
    Carbs
    52.2grams
    Sugars
    6.5grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Description

    It's the best of both worlds! Enjoy juicy tandoori-marinated chicken thigh wrapped up with spinach and red onion in a soft tortilla. Yum!

    Method

    Step 1 of 4

    Combine curry paste and 2 tbs yoghurt in a large bowl. Add chicken and toss to coat.

    Step 2 of 4

    Heat a large frying pan over medium heat and cook, turning halfway, for 12 minutes or until meat is golden. Slice.

    Step 3 of 4

    Heat tortillas following packet instructions.

    Step 4 of 4

    Divide chicken, spinach and red onion among tortillas. Dollop with remaining yoghurt and season with pepper. Wrap to enclose filling. Serve.

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