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Cook
30m
Cook
30m
Ingredients
Method
Nutrition
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Step 1
Marinade diced chicken in with 15g tikka paste, pinch of salt, tomato purée, squeeze of lemon juice and Greek yogurt.
Step 2
Mix well and marinade for at least 20 mins.
Step 3
Fry in a pan with low calorie spray for 5-6 minutes.
Step 4
Pour in the passata, remaining 5g tikka paste then the single cream.
Step 5
Remove the chicken, add one mini tortilla at a time.
Step 6
Place 1/4 of the chicken tikka masala on one side of the tortilla, then red onion and mozzarella.
Step 7
Fold over and fry on both sides until crispy.
Step 8
Repeat for the other tortillas.
Step 9
Open each tortilla and place 2 mini popadoms inside along with the fresh coriander and enjoy!
For
2
M
I
2
Chicken Breast
20
g
Tikka Masala Paste Pots
20
g
Tomato Purée
Lemon
1 heaped
tbsp
Greek Yogurt (0%)
50
g
Passata
70
g
Reduced-Fat Mozzarella
30
ml
Single Cream
4
Mini Tortillas
Red Onion
10
g
Walkers Sensations Mango & Chilli Chutney Poppadoms
Fresh Coriander
Per Serving
Calories
518kcal
Fat
15g
Carbs
39g
Protein
56g
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Emma E
8 months ago
This was absolutely delicious 😋 we struggled to get the sauce right but still amazing 👏 added some bombay potato's and salad and this was a delicious dinner 😍
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E
Emma M
8 months ago
Didn’t turn out anything as good as the photo but they were good! Found everytime I flipped them the filing fell out 🤦🏼♀️😂!
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Christina
8 months ago
Glad you enjoyed them Emma. Mine fell out so easily too - I struggled with keeping the filling in with this recipe too 😮💨😮💨
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