Curried chicken, cucumber and yoghurt wrap

February 15, 2015

Warm, spicy and slightly sweet chicken mince, fresh cucumber, crunchy cos lettuce, and creamy yoghurt all nestled up in a whole-wheat wrap and finished with zesty lemon and crisp mint. Ridiculously delicious. Need I say more? Enjoy!

2 T coconut oil
1 onion, chopped
1 leek, washed and finely sliced
1 carrot finely
1 T ground coriander
½ ground black mustard seeds
½ ground fennel/caraway seeds
2 t hot curry powder
1 t turmeric
½ t ground allspice
1 t salt
Ground black pepper
½ cup raisins
1 Granny Smith apple, peeled and grated
2 garlic cloves, crushed
4 T apricot jam
2 T tomato sauce
Zest from 1 orange
Zest and juice from 1 lemon
Drizzle olive oil
500g free range chicken mince
2 T plain yoghurt

Additional
5 whole-wheat wraps
¼ cucumber, grated
A few tablespoons plain yoghurt
2 t finely chopped fresh mint
5 large cos lettuce leaves
Zest from 1 lemon

Heat the coconut oil in a large saucepan. Add the onion, leek and carrot. Sauté until softened – about 5-10 minutes. Add the coriander, black mustard, fennel/caraway, curry powder, turmeric, allspice, salt and ground black pepper. Fry until smell the spices. Add the raisins, grated apple, garlic, apricot jam, tomato sauce, orange zest, and the lemon zest and rind. Cook for another 5 minutes. Remove from the pan. Add the olive oil to the saucepan and fry the chicken mince over a high heat, until it is cooked and slightly caramelized (brown). Add the onion, spice mix and the yoghurt to the chicken, stir to combine. Top each wrap with warm chicken mince, grated cucumber, yoghurt, mint, cos lettuce and lemon zest. Enjoy!

Nutritions

Calories
305

Sodium
558mg
23% DV

Fat
7g
11% DV

Protein
5g
11% DV

Carbs
59g
20% DV

Fiber
5g
21% DV