the Breville Test Kitchen
Tandoori Chicken Wrap
The Perfect Press™
30 mins total time
20 mins active time
Easy
Makes 4
Ingredients
Measurements:
2 x 150 g boneless and skinless chicken breastscut in half horizontally
2 tbsp tandoori paste
⅓ cup (80 g) plain yogurt
4 naan flatbreads
⅓ cup (80 g) sour cream
120 g baby spinach leaves
2 tomatoessliced
3 tbsp sweet chili sauce
Instructions
- 1
Put the chicken, tandoori paste and yogurt in a bowl. Mix well to coat chicken. Marinate for 10 minutes.
- 2
Preheat the sandwich press until the READY light illuminates.
- 3
Place the marinated chicken onto the sandwich press, the lower the lid and cook for 3-5 minutes until the chicken is cooked through. Remove the chicken and carefully wipe the sandwich press clean with paper towel.
- 4
Lay the flatbreads out and evenly distribute the sour cream, spinach, tomato, chicken and chilli sauce on one half of the flatbreads.
- 5
Fold the flatbreads in half to enclose the filling. Place two flatbreads on the sandwich press, lower the lid and cook for 2 minutes. Remove the flatbreads using a silicone spatula.
- 6
Repeat with the remaining flatbreads. Cut in half and serve.