Mumbai Chicken Chaat Wrap

recipe

Mumbai Chicken Chaat Wrap

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Inspired by the bustling city of Mumbai, this light and healthy chicken wrap is served with jewel-coloured pomegranate seeds, tangy fennel and a cooling mint dressing.

Ingredients

2 skinless chicken breasts
4 tbsp Quark or low fat thick yoghurt
2 tbsp Patak's Balti Paste
1 fennel bulb, washed and shredded
1 pomegranate, seeds removed and kept aside
50g (2oz) baby spinach leaves, washed and dried
2 tbsp chickpeas, cooked and drained
4 Patak?s Chapattis
1 tbsp fresh coriander, chopped
1/2 tbsp fresh mint
1/2 tsp roasted cumin powder
Juice of half a lemon
Few sprays of 1-cal oil
Salt and pepper, to taste

Serves: 4 Preparation: 5 Cook Time: 15 Total Time: 20min

Directions

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In a bowl mix together the Patak's Balti Paste with half the yoghurt.
Make a slice through the chicken breast. Open out the chicken and coat it in the marinade.
Remove from the marinade. (If time allows you can leave the chicken in the marinade for two hours or even overnight - simply cover and place in the refrigerator.) Flatten with a rolling pin and cook on the barbecue or under a hot grill for four minutes before turning over and cooking for another three minutes, or until the chicken is cooked through.
In a pan spray some cal oil and add the fennel, chickpeas and coriander and stir-fry for two minutes. Squeeze in some lemon juice.

Source: Patak's Indian Summer recipes