High Protein Chicken Tikka Rolls
Directions
- 1In a bowl, combine diced chicken breast, low fat Greek yoghurt, salt, turmeric, cumin powder, coriander powder, chilli powder, lemon juice, tomato paste and a drop of red food colouring. Mix and set aside.
- 2In a blender, add yoghurt, mint, garlic, cumin, green chilli, and salt. Blend together to make the yoghurt mint sauce.
- 3Cook the chicken on medium to high heat for 10-15 minutes.
- 4For the garlic flatbread, mix self raising flour, yoghurt and garlic powder. Knead for about 5 minutes, then make 3 equal balls.
- 5Roll out the dough balls with a rolling pin and cook each flatbread on a pan on high heat for 2 minutes on each side.
- 6Evenly distribute the yoghurt mint sauce, chicken, and fresh coriander across all three flatbreads.
- 7Roll up the flatbreads.
Ingredients
- 600 g Diced Skinless Chicken Breast
- 125 g Low Fat Greek Yoghurt
- 1 tsp Salt
- 1 tsp Turmeric
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Chilli Powder
- 1 tbsp Lemon Juice
- 1 tbsp Tomato Paste
- 1 drop Red Food Colouring
- 240 g Low Fat Yoghurt
- 15 g Fresh or Dried Mint
- 3 Garlic Cloves
- 1 tsp Cumin Powder
- 0.5 Green Chilli
- 1 tsp Salt
- 180 g Self Raising Flour
- 225 g Low Fat Yoghurt
- 1 tbsp Garlic Powder
Equipment
blenderrolling pinpan
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