Tandoori Salmon Chapatti Wraps With Lime Yoghurt

Unable to load

9 Ingredients

Number of servings

1 cup Jalna Pot Set Greek Natural Yoghurt
600grams Tassal Fresh Tassie Salmon, skin off
2tablespoons tandoori paste
2 limes
1/3 cup extra virgin olive oil
4 chapatti wraps
60grams baby spinach leaves
2 Lebanese cucumbers, peeled into ribbons
1/2 bunch coriander, leaves picked

Nutrition per serving

40% of daily energy intake*

Protein

Fat

Carbs

Sugars

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

Description

It's the juicy chapatti wrap pairing you never knew you needed: Tassal Fresh Tassie Salmon and Jalna Pot Set Greek Natural Yoghurt. Perfection!

Method

Step 1 of 4

Combine tandoori paste and cup yoghurt in a small bowl. Brush to cover salmon. Zest and juice 1 lime. Whisk remaining yoghurt with zest and juice. Season. Set aside.

Step 2 of 4

Heat half of the oil in a large non-stick frying pan over medium-high heat. Cook salmon for 4 minutes each side for medium or until cooked to your liking. Remove from heat. Transfer to a plate. Loosely cover with foil and rest for 5 minutes.

Step 3 of 4

Heat remaining oil in a large non-stick frying pan over medium-high heat. Place chapatti wraps in the pan and cook in batches for 30 seconds each side or until golden brown.

Step 4 of 4

Place 1 chapatti on each plate. Spread each with a little of the lime yoghurt. Top with spinach and cucumber, followed by a piece of salmon. Dollop with a little remaining lime yoghurt. Sprinkle with coriander. Cut remaining lime into quarters and serve with wraps.

Crab Lettuce Cups

Difficulty

Woolworths

Crispy-skinned Barramundi With Pineapple & Mint Salad