Smart Cooking • Recipes

Wraps with vegetables
and curry chicken

Preparation
Time
10-12 mins

Cooking
Time
10 mins

Portions
4

01

INGREDIENTS

4 large tortillas (or Arabic pita bread)
3 courgettes, cut into sticks
1 red bell pepper, cut into sticks
1 red onion
2 tbs apple cider vinegar
200 g yoghurt
2 tsp curry powder
2 large chicken fillets, grilled or boiled
2 tbs olive oil
½ bunch cilantro

02

DIRECTIONS

Cut the onion into thin slices and place in a small bowl.
Heat the apple cider vinegar with 1 tbs sugar and 1 tsp salt for 1-2 mins and pour over the onion.
Allow to cool, cover and refrigerate.
Leave to pickle for 1-2 hrs.
Spread the vegetable sticks in a pan lined with non-stick parchment paper, coat with olive oil, sprinkle with salt and pepper and roast for about 10 mins at 180 C (set to fan).
Mix the yoghurt with the curry powder and a little salt.
Cut the chicken into strips and brush with the yoghurt mixture.
Divide the chicken amongst the tortillas.
Divide the roasted vegetables over the chicken, along with some pickled onions and a little fresh cilantro and wrap.
Cut a piece of cling film and cover the chicken wraps to keep them soft and easy to transport.

Cling Film

Fino Cling Film is of high elasticity and durability, ideal for storing food inside and outside the refrigerator, while sealing in its freshness and flavours!