Spiced Chicken Wraps with Shredded Lettuce

Serves 4

Ingredients
6 tbsp Onken Natural Set yogurt
2 tsp garam masala
2 garlic cloves, grated
2 tsp fresh grated root ginger
400g (14oz) skinless chicken fillets, cut into thin strips
2 tbsp sunflower oil
1 onion thinly sliced
4 large soft flour tortilla wraps
1 little Gem lettuce, trimmed and shredded
2 tbsp mango chutney
handful fresh coriander leaves (optional)
salt and freshly ground black pepper

Method
1. Mix 4 tablespoons of the yogurt with the garam masala, garlic and ginger in a bowl. Add the chicken and mix really well. Season to taste and allow to marinate for at least 15 minutes or overnight in the fridge covered with clingfilm.

2. Heat the sunflower oil in a wok. Add the onion and stir-fry until it is beginning to caramelise. Add the chicken and cook rapidly over a high heat for about 2-3 minutes or until the chicken is just cooked through and tender.

4. Meanwhile, heat a heavy-based frying pan and add a soft flour tortilla wrap. Cook for 10 seconds or so on each side until heated through and lightly puffed up. Repeat with the remainder of the wraps.

5. To serve, divide the shredded lettuce among the soft flour tortilla wraps and scatter the spiced chicken mixture on top, then spoon over the remaining yogurt and the mango chutney. Finish with a few leaves of coriander, if liked and wrap up. Cut each wrap on the diagonal and arrange on plates to serve.

6. These would also be delicious with a dollop of cucumber raita. Simply mix grated cucumber into Onken natural set yogurt with a little chopped fresh mint, finely grated garlic and a pinch of ground cumin. Season to taste and mix well to combine.