Chicken Tandoori and Moutabelle Wraps


Tandoori Chicken:
4 boneless chicken breasts
250ml/8.5fl oz plain yoghurt
30g/1 oz tandoori paste
salt and pepper to taste
olive oil (for cooking)
300g/7oz eggplant/aubergine
1 large white onion
1 bunch flat parsley
30g/1oz tahini paste
Tahini-Garlic Sauce:
200ml/6.75fl oz plain yoghurt
200ml/6.75fl oz sour cream
30g/1fl oz tahini paste
1 clove garlic
salt and pepper to taste
4 pieces flour tortilla or gluten-free tortillas
2 pieces ripe tomatoes
1 bulb white onion
1 cucumber
100g/3.5oz Romaine lettuce


In a bowl, mix yoghurt and tandoori paste. Add in chicken breast and coat evenly. Season with salt and pepper. Cover and refrigerate for no less than 2 hours.
Add all ingredients for the tahini sauce in a blender. Transfer to a covered container and refrigerate.
Prepare the moutabelle by cutting the eggplant/aubergine into slices. Brush with olive oil and season with salt. Grill over high heat until fully cooked. Allow eggplant/aubergine to cool enough to touch.
Peel the grilled eggplants/aubergines, and transfer the flesh to a blender or food processor. Add in the remaining ingredients and process until smooth. You may add a little warm water if it is too thick to process.
Place the chicken breasts onto a preheated 250C/480F grill. Grill for 3-5 minutes per side, basting regularly with olive oil.
Heat the pieces of tortilla over the grill until surface starts to bubble.
Lay each tortilla on a chopping board spread a tablespoon of the moutabelle on one side. Top with lettuce, tandoori chicken, tomato, onions and cucumber. Drizzle with the garlic tahini paste and roll to close. Secure with bamboo skewers and enjoy.


Transform your Indian takeaway into a healthier alternative. The addition of moutabelle, which is a beautiful smoky eggplant/aubergine dip, really lifts the flavour of the tandoori. Marinating the chicken the night before, makes it an easy ‘go to’ dinner when you come home from work.


Saturday, September 23, 2017 - 3:13am


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