This is an ideal lunchbox filler for work or school. The dish consists of lightly marinated chicken served in a rich, creamy and lightly spiced Cajun sauce with some lovely salad and vegetables.
Chicken Marinade: 4 chicken breasts 2 tablespoons Irish Yoghurts Clonakilty Natural Low Fat yoghurt ½ teaspoon chilli powder ½ teaspoon ground coriander ½ teaspoon ground cumin 2 cloves garlic Seasoning
Cut the chicken into large chunks. Mix the chopped garlic with the yoghurt, spices and seasoning. Mix the chicken into the yoghurt marinade and leave it for at least 1 hour but more if time allows (yoghurt marinades can even be left overnight) Place the chicken breasts onto a flat tray lined with baking parchment and bake at 180C/350F/Gas Mark 4 for 20 minutes until cooked through. .Allow to cool and use as required
Dressing: 3 tablespoons Irish Yoghurts Clonakilty Natural Low Fat yoghurt ½ teaspoon Cajun powder Juice of ½ lime
Mix all ingredients together and chill until required.
Fillings: Roasted Sweet Potatoes-1 sweet potato cut into cubes, drizzle with oil and seasoning and roasted for 20 minutes Mixed Salad leaves Roasted peppers Diced Red onion 6 medium sized tortilla wraps
Assembly: Lay the tortilla wrap flat on the worktop. Spread with some of the yogurt dressing. Arrange some lettuce leaves on top along with the diced red onion, roasted peppers, roasted sweet potatoes and then top with the sliced chicken. Roll up tightly and slice in the middle. Serve with some additional salad leaves or potato crisps.