Chicken wrap with green chutney

Preparation

Chicken breast fillet

• Rinse the chicken breasts and pat them dry. Make incisions in the chicken so the spices can penetrate well.
• Marinate the chicken with 1 tsp chili powder, 1 tsp coriander powder, 1 tsp turmeric powder, 1 tsp cumin powder, 1 tsp garam masala, 1 tsp Italian herbs, 1 tsp chili flakes, 1 tsp ginger-garlic paste, 3 tbsps yoghurt and the juice of 1/2 lemon. Mix well and leave to marinate for at least 1 to 2 hours.
• Heat 1 tbsp butter or oil in a frying pan. Cook the chicken on both sides until done, or cook in an air fryer for 12 minutes on each side.

  

Green Chutney

• Add to a measuring jug: 2 cups coriander leaves 1 cup mint leaves 2 cloves garlic 2 green chillies 0.5 cm fresh ginger 1 tsp cumin seeds 60 ml yoghurt salt to taste juice of 1 lemon
• Blend these ingredients into a sauce using a hand blender.

Assembling the wrap

• Cut the tortillas from the centre downward.

  

• Spread 2 tsps of green chutney over the bottom-left section of the tortilla.

• Place a few slices of chicken on the top-left section.

• Add 1 tsp sweet and sour tomato sauce to the top-right section and sprinkle with some grated cheese.

• Place a leaf of lettuce on the bottom-right section.

  

• Fold the tortilla quarter by quarter: start bottom-left, fold up, fold to the right, fold downward.

• Melt some butter or heat a little oil in a frying pan and fry the folded tortilla on both sides until golden brown.

Serve warm. Enjoy your meal!