Chicken tikka burritos
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 4
Ingredients
- 4 tbsp low-fat natural yogurt
- 1 lemon, juiced
- 2 cloves garlic, roughly chopped
- a thumb-sized piece ginger, roughly chopped
- 1 green chilli, deseeded and roughly chopped
- ½ a small bunch coriander, finely chopped, stalks and leaves kept separate
- 2 large skinless chicken breasts, cut into bite-sized pieces
- 1½ tsp smoked paprika
- ¾ tsp chilli powder
- ½ tsp garam masala
- ½ onion, thinly sliced
- a small handful cherry tomatoes, sliced
- 250g pouch Uncle Ben’s Spicy Pilau Rice
- 4 roti, warmed
Method
- STEP 1
Put 1/2 the yogurt, a squeeze of lemon juice, garlic, ginger, green chilli and coriander stalks into a small blender or food processor and whizz until smooth. Tip into a bowl and add the chicken, spices and lots of seasoning, and mix really well. Leave to marinate for 30 minutes. Divide the mixture between 4 metal skewers, leaving gaps between each piece to ensure they get well charred.
- STEP 2
Heat the grill to high. Put the skewers onto a foil-lined baking sheet and grill for 4-5 minutes on each side until charred and cooked through.
- STEP 3
Meanwhile, mix the onion and cherry tomatoes with a good squeeze of lemon juice and some seasoning.
- STEP 4
Mix together the coriander leaves and remaining yogurt in a bowl with a squeeze of lemon juice, a little seasoning and a splash of water to loosen.
- STEP 5
Heat the rice following pack instructions then divide it between the 4 roti. Pile in the onion, tomatoes and chicken, and finish with the coriander yogurt, wrap up and serve.
