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Ingredients
(Serves 4-6)
1 chicken breast fillet
2 tbsp Tandoori paste
1 small salad onion
150g baby spinach, (cover with boiling water and allow to wilt, then strain and roughly chop)
6 Burrito/ Tortillas
Method
Lime & Cucumber Dip (Combine all ingredients, refrigerate for 20 minutes to allow the flavour to infuse.)
1/3 cucumber, finely grated
Zest of ¼ lime, finely chopped
1 lime, segmented and roughly chopped
150g sour cream
¼ bunch of chives, finely chopped
Place the chicken breast, onion and tandoori paste into a food processor and blend until smooth.
Add the wilted spinach to the blended chicken and pulse a couple of times, until just mixed through.
Spread 1-2 tbsp of tandoori mixture in a line down the centre of the tortilla and roll. Place all of the filled tortillas onto a lined baking tray.
Bake in a preheated oven at 200°C for 8-10 minutes. Chop in half diagonally and serve with the lime and cucumber dip.
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