Ingredients
1 tbsp Tandoori paste
2 tbsp low-fat yoghurt
500 g chicken breast strips
rice bran oil for frying
4 tbsp mango chutney
8 tortillas
½ head Iceburg lettuce, shredded
2 carrots, coarse grated
100 g snow peas, sliced
½ cup sprouts
SIDS RASPBERRY HONEY MAYO
4 small cups vegetable sticks
ramekin of SIDS RASPBERRY VINEGAR, for dipping
Directions
Combine yoghurt, chicken and Tandoori paste in a medium bowl. Let sit for 10 minutes then fry chicken, in batches, until well browned and cooked through.
Assemble wraps by spreading chutney on the tortillas then top with lettuce, carrots, snow peas and chicken. Drizzle SIDS RASPBERRY HONEY MAYO from top to bottom. Roll up then serve wraps with vegetable sticks dipped in SIDS RASPBERRY VINEGAR.
