High Protein Chicken Tikka Rolls
Directions
- 1Grab your diced chicken breast.
- 2Add low fat Greek yogurt.
- 3Add salt, turmeric, cumin powder, coriander powder, and chilli powder.
- 4Add lemon juice and tomato paste.
- 5Add a drop of red food colouring.
- 6Mix and set aside.
- 7In a blender cup, add yogurt, mint, garlic, cumin, green chilli, and salt.
- 8Blend the ingredients together to make the yogurt mint sauce.
- 9Cook the chicken on medium to high heat for 10-15 minutes.
- 10To make garlic flatbread, mix self-raising flour, yogurt, and garlic powder in a bowl.
- 11Knead the mixture for about 5 minutes to form a dough.
- 12Make three equal dough balls.
- 13Roll out each dough ball with a rolling pin to form flatbreads.
- 14Cook each flatbread on a pan on high heat for 2 minutes on each side.
- 15Assemble the roll by evenly distributing yogurt mint sauce, chicken, and fresh coriander across each flatbread.
- 16Roll them up.
Ingredients
- 600 g diced skinless chicken breast
- 125 g low fat Greek yoghurt
- 1 Tbsp salt
- 1 Tsp turmeric
- 1 Tsp cumin powder
- 1 Tsp coriander powder
- 1 Tsp chilli powder
- 1 Tbsp lemon juice
- 1 Tbsp tomato paste
- drop red food colouring
- 240 g low fat yoghurt
- 15 g 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
- garlic powder
- fresh coriander
Equipment
blender cuppanrolling pin
Tips
- When rolling the dough out, lightly flour the surface below or use baking paper/parchment paper underneath so that the dough does not stick.
- Making the bread is totally optional & you can use any store bought paratha, naan, flatbread etc.
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