Tandoori Chicken Burrito
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!
Ingredients
- 1/2 pkt tandoori curry paste 150g
- 1 cup Greek yoghurt
- 500g chicken thigh fillets
- 8 regular tortillas
- 120g baby spinach
- 1 red onion, thinly sliced
Method
- Combine curry paste and 2 tbs yoghurt in a large bowl. Add chicken and toss to coat.
- Heat a large frying pan over medium heat and cook, turning halfway, for 12 minutes or until meat is golden. Slice.
- Heat tortillas following packet instructions.
- Divide chicken, spinach and red onion among tortillas. Dollop with remaining yoghurt and season with pepper. Wrap to enclose filling. Serve.
