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Spicy Chicken & Wedge Wrap with Yogurt Dressing

Name: Spicy Chicken & Wedge Wrap with Yogurt Dressing
Cook time: 40 min
Yield: 2
Ingredients: 12 Baby Potatoes; Rosemary; Pepper; Paprika; Olive oil; 2 Wholemeal wraps; 2 Skinless chicken breasts; Low cal spray-oil; 3 tbsp Natural yogurt; Juice of 1/2 a lemon; Mint; Baby salad leaves; 1/2 chopped Red onion; 1/2 chopped Tomato; 1/2 chopped Cumcumber; Paprika, chilli flakes, cayenne pepper or any other spices you like

Preparation Time	10mins
Cooking Time	40mins
Level	Easy
Serves	2

Ingredients

12 Baby Potatoes

Rosemary

Pepper

Paprika

Olive oil

2 Wholemeal wraps

2 Skinless chicken breasts

Low cal spray-oil

3 tbsp Natural yogurt

Juice of 1/2 a lemon

Mint

Baby salad leaves

1/2 chopped Red onion

1/2 chopped Tomato

1/2 chopped Cumcumber

Paprika, chilli flakes, cayenne pepper or any other spices you like

Method

Chips

Wash and scrub your potatoes, but do not peel them.

Quarter them and place them in a bowl.

Add 1 tsp olive oil, paprika, a few sprigs of rosemary and a twist of cracked pepper.

Toss the bowl until potatoes are nicely coated.

Place in a 180degrees preheated oven for about 35-40 minutes or until golden and crispy.

Chicken

Chop the chicken into strips and coat in a mixture of your favourite spices- cayenne pepper, chilli flakes, paprika etc.

Heat the low cal spray-oil in a pan and add the chopped chicken fillets, stirring occasionally until chicken is cooked through.

Yogurt and Mint Dressing

To make the yoghurt and mint dressing, finely chop a handful of mint and mix with 3tbsp natural yoghurt and a squeeze of lemon juice.

To Serve

Assemble the dish by spooning the yogurt dressing over the wrap then scatter the golden crispy chips on top. Garnish with salad leaves, red onion, cucumber and tomato slices.

Fold the bottom and sides to create your wrap. Serve the extra chips on the side with whatever salad you have left over.