Chicken Tandoori Lettuce Wraps | Healthy Food Ideas | Cut Down on Carbs | Summer Dinners

Lettuce know if this chicken tandoori wrap is going to be part of your dinner plans.

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INGREDIENTS
2 tablespoons vegetable oil
750g chicken breast fillets, trimmed, cut into 2cm pieces
1 onion, halved, thinly sliced
2 cloves garlic, crushed
1/3 cup tandoori paste
1 chicken stock cube (10g)
2/3 cup Greek yoghurt
Iceberg lettuce leaves, trimmed
For Garnish
Cucumbers, trimmed, diced
Red and yellow bell peppers finely chopped
Carrots finely chopped

INSTRUCTIONS
Heat half the oil in a large, non-stick frying pan over medium to high heat and add chicken. Cook the chicken, turning occasionally for about 3-4 minutes, or until almost cooked and then remove.
Heat remaining oil in the same hot pan. Add onion and garlic. Cook, stirring occasionally, until soft. Stir in paste. Add Greek yoghurt and tandoori paste and mix well. Stock cube and ½ cup water. Bring to boil. Gently boil for about 2 minutes, or until thickened.
Return chicken to the pan. Stir over low heat for about 1 minute or until hot and chicken is cooked.
To serve, add the chicken mixture to the lettuce leaves. Garnish with diced cucumber, finely chopped bell peppers, finely chopped carrots and Greek yoghurt.

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