This Indian inspired meal is healthy, tasty and easy to make.
1 cup (250ml) bread flour
½ tsp (2.5ml) salt
½ tsp (2.5ml) baking powder
¼ cup (60ml) warm water
400g skinless chicken thighs, deboned and thinly sliced
2 tbsp (30ml) Tandoori paste
½ cup (125ml) Greek yoghurt
squeeze of lemon juice
salt and freshly ground black pepper
1 x small butter lettuce, washed and torn
15g coriander, stalks removed
1 cucumber, shaven into ribbons (using a vegetable peeler)
To make the wraps:
Place the flour, salt and baking powder into a bowl and mix to combine. Rub in butter until mixture resembles breadcrumbs. Add warm water and mix to form a soft dough. Knead dough for about five minutes and divide into four portions. Roll each portion into rounds about 2mm thick. Set aside until needed.
To make filling:
Place Tandoori paste, yoghurt and lemon juice into a bowl and mix until combined. Season with salt and pepper. Add chicken and allow to marinade for at least one hour.
Heat a pan with a little oil and fry chicken, together with marinade, for about 10 minutes or until cooked through. Remove from pan and set aside.
Heat a grill pan until a moderate heat and cook wraps for about 30 seconds on each side.
Remove wrap from pan and fill with Tandoori chicken, cucumber shavings, butter lettuce and fresh coriander. Serve warm or cold.
An off-dry Riesling or Gewürztraminer is what traditionally gets matched with Indian cuisine, the sweetness of the wine offsetting the spice of the dish. If are feeling more experimental, you may want to dry a Cinsaut or medium-bodied Pinotage, the sweetish fruit sympathetic to the flavours of the meal.