Mumbai chicken chaat wrap

Inspired by the bustling city of Mumbai, this light and healthy chicken wrap is served with jewel coloured pomegranate seeds, tangy fennel and a cooling mint dressing

What you need:

• 2 skinless chicken breasts
• 4 tbsp Quark or low fat thick yogurt
• 2 tbsp Patak’s Balti Curry Paste
• 1 fennel bulb, washed and shredded
• 1 pomegranate, seeds removed and kept aside
• 50g baby spinach leaves, washed and dried
• 2 tablespoons chickpeas, cooked and drained
• 4 Patak’s Chappatis
• 1 tbsp fresh coriander, chopped
• ½ tbsp fresh mint, chopped
• ½ tsp ground cumin
• juice of half a lemon
• few sprays of 1-cal oil
• salt and pepper to taste

What you do:

1. In a bowl mix together Patak’s Balti Curry Paste with 2 tablespoons Quark or yoghurt and fresh coriander.
2. Slice ¾ way through the chicken breast, open out and coat in the marinade, ensuring it is well coated. Cover and place in the refrigerator for at least 2 hours, or overnight if possible.
3. Remove the chicken breast from the marinade, flatten and cook on the barbecue or under a hot grill for 4 minutes before turning over and cooking for another 3 minutes. Slice into strips.
4. In a pan spray some 1-cal oil and add the fennel, chickpeas and coriander. Stir-fry for 2 minutes. Season with salt and pepper if required before squeezing in some lemon juice.
5. Place in a large bowl, add the spinach leaves, pomegranate seeds the sliced cooked chicken and toss together.
6. Mix together the remaining Quark or yoghurt with mint and roasted cumin powder.
7. Heat a Patak’s Chappati in a dry frying pan for 1 minute to warm through. Remove from the pan and add some filling to the centre of the Chapatti, drizzle with the mint and cumin flavoured Quark or yogurt. Wrap and serve with the remaining Quark or yogurt.

Anjali’s  handy tip:

I always make my own cumin powder. Roast some cumin seeds in a dry frying pan on a low flame until golden brown then remove from the heat and crush in a pestle and mortar.

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