Indian Fried Chicken Wraps

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs Lebanese cucumber
• 10g masala seasoning
• 130g natural yoghurt
• 1pcs red onion
• 300g free-range chicken thigh fillets
• 6pcs flour tortillas
• 15ml white or red wine vinegar
• 8ml sugar
• 35g (¼ cup) plain flour
• 1pcs neutral-flavoured oil, for shallow frying

Method

1. Step 1 — Make cucumber salad
   Combine 1 tbs white wine vinegar and 1½ tsp sugar in a large bowl and season with salt and pepper. Peel the carrot and cucumber into ribbons with a vegetable peeler. Add the vegetable ribbons to the vinegar mixture and toss to coat. Set aside, tossing occasionally, until needed.
2. Step 2 — Prep chicken and onion
   Combine the masala seasoning and half the yoghurt in a large bowl and season with salt and pepper. Thinly slice the onion into rings. Cut the chicken into bite-sized pieces. Add the onion and chicken to the yoghurt mixture and stir to coat.
3. Step 3 — Flour chicken and onion
   Put 35g (¼ cup) flour in a large dish. Remove the chicken and onion from the yoghurt mixture and add to the flour. Discard the yoghurt mixture. Toss the chicken and onion in the flour to coat.
4. Step 4 — Cook chicken and onion
   Heat 1cm oil in a large frypan over medium-high heat until hot. Fry the chicken and onion, in batches, for 2-3 mins each side until golden and cooked through. Remove from the pan with a slotted spoon and drain on a wire rack set over paper towel (this will keep the coating crisp).
5. Step 5 — Warm tortillas
   Put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until heated through. (If you don't have a microwave, heat a large frypan over medium-high heat. Warm the tortillas, in batches, for 30 secs each side or until heated through.)
6. Step 6 — Get ready to serve
   Combine the remaining yoghurt and 1 tsp water. Divide the tortillas among plates, top with the drained cucumber salad and chicken and onion. Drizzle with the yoghurt to serve.

Allergens

Sulphites, Gluten, Wheat, Milk