These tasty and easy-to-make wraps are perfect for a summer lunch or light dinner!
Ingredients
- 280 g self-raising flour
- 1 tsp salt
- 50 g butter, cubed
- Boiling water
- 4 free-range chicken breasts, skin on
- 1 tsp garam masala
- 2 tsp Chinese five spice
- 1/2 tsp cumin seeds
- 1-2 tsp coriander seeds
- 2 tsp dried chilli
- 3 tbsp olive oil
- 1 lemon, juiced
- sea salt and freshly ground black pepper
- 1 cup low-fat Bulgarian (or Greek/Suzme) yoghurt
- 2 fresh chillies, chopped
- 3 spring onions, chopped
- 3 tbsp coriander, chopped
- 2 limes, juiced
- 200 g ripe watermelon, cubed
Cooking Instructions
- Preheat the oven to 180°C. Place the flour and salt in a bowl and rub the butter into the flour with your fingertips to incorporate evenly. Add boiling water, a little at a time, and mix with a fork to incorporate. Knead to create a smooth, soft dough.
- Separate the dough into balls and roll out thinly on a clean, floured surface. Pan-fry on each side in a dry pan over a medium to low heat until golden brown.
- Marinate the chicken breasts in the spices, olive oil and lemon juice. Arrange on a baking tray and roast for 15 to 20 minutes until cooked through. Remove from the heat and allow to rest, then slice.
- Mix the yoghurt, chilli, spring onion, coriander and lime juice. Fill the wraps with the chicken, top with the watermelon, then spoon over the dressing. Season to taste.
Recipe courtesy of Woolworths TASTE
