Chicken tikka burritos

Ingredients

• 4 tbsp low-fat natural yogurt
• 1 lemon, juiced
• 2 cloves garlic, roughly chopped
• a thumb-sized piece ginger, roughly chopped
• 1 green chilli, deseeded and roughly chopped
• ½ a small bunch coriander, finely chopped, stalks and leaves kept separate
• 2 large skinless chicken breasts, cut into bite-sized pieces
• 1½ tsp smoked paprika
• ¾ tsp chilli powder
• ½ tsp garam masala
• ½ onion, thinly sliced
• a small handful cherry tomatoes, sliced
• 250g pouch Uncle Ben’s Spicy Pilau Rice
• 4 roti, warmed

Description

• STEP 1

  Put ¹/2 the yogurt, a squeeze of lemon juice, garlic, ginger, green chilli and coriander stalks into a small blender or food processor and whizz until smooth. Tip into a bowl and add the chicken, spices and lots of seasoning, and mix really well. Leave to marinate for 30 minutes. Divide the mixture between 4 metal skewers, leaving gaps between each piece to ensure they get well charred.

• STEP 2

  Heat the grill to high. Put the skewers onto a foil-lined baking sheet and grill for 4-5 minutes on each side until charred and cooked through.

• STEP 3

  Meanwhile, mix the onion and cherry tomatoes with a good squeeze of lemon juice and some seasoning.

• STEP 4

  Mix together the coriander leaves and remaining yogurt in a bowl with a squeeze of lemon juice, a little seasoning and a splash of water to loosen.

• STEP 5

  Heat the rice following pack instructions then divide it between the 4 roti. Pile in the onion, tomatoes and chicken, and finish with the coriander yogurt, wrap up and serve.