Recipes
Recipes

Chicken tikka burritos

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

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

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(45 votes)
Cooking Time

Cook: 25 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.49 per serving

Nutritional Information

Each 422 serving contains

Energy
1958kj
468kcal
23%
Fat
6.3g
Med
9%
Saturates
2.1g
Med
11%
Sugars
8.9g
Med
10%
Salt
1.22g
Med
20%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
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

1
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.
2
When ready to cook, pre heat the grill to high. Line a baking tray with foil.
3
For the salad, mix the tomatoes with half the coriander and the spring onions. Set aside.
4
Stir the remaining coriander into the rest of the yogurt.
5
Lay the chicken on the tray and grill for 3-4 mins each side, until cooked through and starting to char.
6
Heat the rice according to the pack instructions.
7
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.
8
Serve the burritos with the tomato salad and any remaining yogurt, to dip.