Chicken-tikka-burritos

Chicken tikka burritos

Tex-Mex meets Indian takeaway in these mildly spiced wraps, served with a juicy tomato salad.

By , 30 August 2019

(29 votes)

Chicken tikka burritos
  • Cook: 25 Mins
    plus marinating

  • Serves: 4

Nutritional Info
Each 422 serving contains
  • Energy

    1960KJ

    468KCAL

    23%
  • Fat

    6.3g

    low

    9%
  • Saturates

    2.1g

    low

    11%
  • Sugars

    8.9g

    low

    10%
  • Salt

    1.22g

    low

    20%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100: 464kJ/111kcal.
Ingredients
  • 1tbsp tomato purée
  • 2 cloves garlic, crushed
  • 200g pot Asda Low Fat Natural Yogurt
  • 20g Scratch Cook frozen Chopped Ginger
  • 500g chicken breast fillets, sliced
  • 4 salad tomatoes, cut into wedges
  • 10g coriander, chopped
  • 2 spring onions, sliced
  • 250g pack Asda Golden Veg Micro Rice
  • 4 Asda White & Wheat Wraps (leftover wraps can be frozen)
  • ½ lettuce
Method
  • Stir the tomato purée, garlic, curry powder and 100g of the yogurt into a smooth paste. Mix in the ginger and the chicken to coat. Cover and marinate in the fridge for at least 2hrs.

  • When ready to cook, pre heat the grill to high. Line a baking tray with foil.

  • For the salad, mix the tomatoes with half the coriander and the spring onions. Set aside.

  • Stir the remaining coriander into the rest of the yogurt.

  • Lay the chicken on the tray and grill for 3-4 mins each side, until cooked through and starting to char.

  • Heat the rice according to the pack instructions.

  • Top each wrap with a few lettuce leaves, half of the rice and a quarter of the chicken; drizzle with a little yogurt. Fold in the ends and rollup. Repeat with the remaining ingredients to make 4 burritos; cut each in half.

  • Serve the burritos with the tomato salad and any remaining yogurt, to dip.