Chicken Tandoori and Moutabelle Wraps

August 24, 2017

Transform your Indian takeaway into a healthier alternative. The addition of moutabelle, which is a beautiful smoky eggplant/aubergine dip, really lifts the flavour of the tandoori. Marinating the chicken the night before, makes it an easy ‘go to’ dinner when you come home from work.

Tandoori Chicken:

4 boneless chicken breasts
250ml/8.5fl oz plain yoghurt
30g/1 oz tandoori paste
salt and pepper to taste
olive oil (for cooking)
Moutabelle:

300g/7oz eggplant/aubergine
1 large white onion
1 bunch flat parsley
30g/1oz tahini paste
Tahini-Garlic Sauce:

200ml/6.75fl oz plain yoghurt
200ml/6.75fl oz sour cream
30g/1fl oz tahini paste
1 clove garlic
salt and pepper to taste
Wraps:

4 pieces flour tortilla or gluten-free tortillas
2 pieces ripe tomatoes
1 bulb white onion
1 cucumber
100g/3.5oz Romaine lettuce

1. In a bowl, mix yoghurt and tandoori paste. Add in chicken breast and coat evenly. Season with salt and pepper. Cover and refrigerate for no less than 2 hours. 2. Add all ingredients for the tahini sauce...
See the full directions on my site

Nutritions

Calories
307

Sodium
673mg
28% DV

Fat
6g
10% DV

Protein
12g
25% DV

Carbs
49g
16% DV

Fiber
4g
19% DV