Tandoori Chicken Wrap

* Tandoori Chicken Wrap*

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4

Ingredients

p cup tandoori paste
cup plain yoghurt
1 lemon, juice only
400g chicken thigh fillets, trimmed of fat, cut in half lengthways
1 packet large white tortillas
p cup Rosella Mango Lime & Spice chutney
1 butter lettuce
1 red onion, finely sliced
1 red capsicum, cut into batons
1 yellow capsicum, cut into batons

Method
1.Combine tandoori paste, yoghurt and lemon juice in a ceramic or glass bowl. Add chicken and coat well. Leave to marinate for 30 minutes at least.
2.While chicken is marinating, prepare all other ingredients.
3.Heat a char-grill, barbeque or frypan to high heat. Cook chicken for 3-5 minutes each side or until cooked through. Remove and cool slightly.
4.Lay a tortilla on a board and spread with chutney. Place a lettuce next then chicken then remaining ingredients. Roll up firmly secure with toothpick and cut in half on the diagonal.
5.Repeat with remaining ingredients and tortillas and place on serving platter.