Chicken Tandoori Pockets With Raita

10 ingredients
4 steps

Ingredients

  • 1 tbsp lime juice
  • 1/2 cup tandoori paste
  • 1/3 cup low-fat yogurt
  • 1 lb chicken tenderloins
  • 8 None large flour tortillas, warmed
  • 2 oz snow pea tendrils
  • -1 None Raita
  • 1 1/4 cups low-fat yogurt
  • 1 None Persian cucumber, halved, seeded, finely chopped
  • 1 tbsp finely chopped fresh mint leaves

Directions

  1. 1
    Combine lime juice, tandoori paste and yogurt in a medium bowl. Add chicken and toss to coat in marinade.
  2. 2
    Oil a grill plate (or grill) and place over medium-high heat. Working in batches, cook chicken for 5-7 mins, or until cooked through. Let stand for 5 mins then slice thickly.
  3. 3
    Meanwhile, to make the raita, combine yogurt, cucumber and mint in a small bowl.
  4. 4
    Distribute chicken, pea tendrils and raita between tortillas. Fold into triangle-shaped pockets. Serve.

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