Chicken Tandoori Lettuce Wrap
Spicy Tandoori Chicken served on crispy lettuce wraps
Updated: 4/5/2024
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Ingredients
- 2 tablespoons vegetable oil
- 26 1/2 ounces chicken breast fillets, trimmed, cut into 2cm pieces
- 1 onion, halved, thinly sliced
- 2 cloves garlic, crushed
- 1/3 cup tandoori paste
- 10 chicken stock cube
- 2/3 cup greek yoghurt
- iceberg lettuce leaves, trimmed
- for garnish nori
- cucumbers, trimmed, diced
- red and yellow bell peppers finely chopped
- carrots, finely chopped
Steps
- Heat half the oil in a large, non-stick frying pan over medium to high heat and add chicken. Cook the chicken, turning occasionally for about 3-4 minutes, or until almost cooked and then remove.
- Heat remaining oil in the same hot pan. Add onion and garlic. Cook, stirring occasionally, until soft. Stir in paste. Add Greek yogurt and tandoori paste and mix well. Stock cube and 1/2 cup water. Bring to boil. Gently boil for about 2 minutes, or until thickened.
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