This is a healthy twist to a traditional South Asia, Indian-inspired tikka masala dish. Chicken breast fillets are marinated in tikka masala curry paste and low-fat yogurt, grilled, tossed with yogurt mixture over pitta before rolled to enclosed the filling. Nowadays Chicken tikka masala has become an integral part of British cuisine and there is no reason that this light diabetic snacks will pave its way into British kitchen one day.
Preparation time 20 minutes (plus refrigeration time)
Cooking time 15 minutes
Serves 4
Chicken Tikka Wrap Recipe | Healthy Easy Diabetic Snacks
Ingredients :
340g single chicken breast fillets
1 tablespoon tikka masala curry paste
2½ cups (700g) low-fat yogurt
2 lebanese cucumbers (260g), seeded, chopped finely
1/3 cup coarsely chopped fresh mint
1 small red onion (100g), chopped finely
4 large pitta
100g mesclun
Method :
- Cut chicken fillets in half horizontally; combine in large bowl with paste and 2 tablespoons of yogurt. Cover; refrigerate 3 hours or overnight.
- Cook chicken, in batches, on heated lightly oiled grilled plate (or grill or barbecue) until browned and cooked through. Stand 5 minutes, slice thinly.
- Combine cucumber, mint, onion and remaining yogurt in medium bowl.
- Just before serving, spread yogurt mixture over pitta; top with equal amounts of mesclun then chicken. Roll to enclose filling.
Nutritional facts per serving :
1248kJ (298 cal); 6.3g total fat (1.7g saturated fat); 25.3g carbohydrate; 2.9g fiber; medium GI
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