These wraps are based on a Joe Wick's recipe I saw years ago, and I've been making them every summer since. They're really easy and tasty, plus you can whack a load of salad in to increase the number of veggies and associated nutrients in your meal.
Ingredients (serves 2):
2 chicken breasts diced
Greek yoghurt (0% if you want lower cal / fat)
1 tbs tikka curry paste
1 tbs tikka curry powder
Half a cucumber diced
Small red onion finely chopped
Plum or cherry tomatoes - chopped in half
Tortilla wraps - I use wholemeal
Mint sauce (optional)
Mixed salad bag / salad leaves / fresh coriander - as you prefer or have in your fridge!
Skewer sticks - just the wooden ones are fine
In a large bowl, mix 2-3 tbs of greek yoghurt with the curry paste and curry powder.
Add the diced chicken and mix to ensure all the pieces are well coated
Cover and leave in the fridge to marinade for minimum 20 mins (so do this earlier in the day if necessary)
Also pop the wooden skewers (if using) in some water so they don't burn (I've made that mistake a few times)
Heat the oven grill or BBQ to high
Put about 5 or 6 pieces of chicken on to your skewers
Put them under the grill for approx 10 mins or until chicken is cooked through - make sure you twist the skewers so all the sides of the chicken are cooked (BBQ does much quicker than my grill)
Mix approx 1 tbs of mint sauce in with 3 tbs of greek yoghurt to make a minty yoghurty sauce
Put a wrap on to a plate and in the middle, slide of the chicken pieces, add the cucumber, onion and tomatoes
Dollop on some mint yoghurt and add extra salad
Wrap up like you would a fajita and voila!