Chicken tikka burritos
- 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
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.