Changing the wrap game forever.
Remember to warm those wraps up before serving.
8 Skinless, Boneless Chicken Thighs - £2.25
Iceberg Lettuce - £0.30
Garlic - £0.30
8 Naan Breads - £1.00
1 Bunch of Mint - £0.70
1 Bunch of Coriander - £0.70
1 Lime - £0.35
500g of 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 1 1⁄2 teaspoons of ground ginger, 1 1⁄2 teaspoons 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 of 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.
Take a skewer, add a piece of onion, chicken, more onion, more chicken and finish with a piece of onion. Use up the chicken and onions on all the skewers and place them on a baking tray. 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!