Changing the wrap game forever.
Remember to warm those wraps through before serving.
8 Skinless, Boneless Chicken Thighs - £2.25
Iceberg Lettuce - £0.30
Garlic - £0.30
8 Naan Breads - £1.00
Bunch of Mint - £0.70
Bunch of Coriander - £0.70
1 Lime - £0.35
500g Yogurt - £0.75
Ground Coriander - £0.85
Ground Ginger - £0.85
Cumin - £0.85
Cayenne Pepper - £0.85
1 Brown Onion - £0.10
Total Cost - £9.85 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Dice up your thighs. Add to a bowl with a teaspoon and a half of ground ginger, a teaspoon and a half of ground coriander, a heaped teaspoon of cumin and a teaspoon of cayenne pepper. Add a crushed garlic clove, 4 tablespoons of plain yogurt, salt and pepper. Add a drizzle of olive oil and mix everything together. Cover and leave to marinate for 40 minutes.
Raita time. Into a blender add a handful of coriander, a handful of mint, 300g yogurt, salt, pepper and olive oil. Add the zest and juice of a lime and blitz until smooth.
Place 8 wooden skewers in a bowl of water to soak.
Roughly cut your onion into chunks.
Skewering time. Take a skewer. Add a piece of onion, then some chicken, then more onion, then more chicken, and end with a piece of onion. Use up all the chicken and onions, and then place your skewers on a baking tray and place under the grill for 30 minutes, turning every 10 minutes.
Warm your naans.
Once the chicken is charred and cooked through, remove from the oven.
Chop up some iceberg lettuce.
Serving time. Add your chicken (removing the wooden skewer), some lettuce and a big dollop of raita onto a naan. Wrap it up and tuck in!