Chicken tikka wrap

Method

1. The night before: on the raw-meat board, cut 320 g chicken thigh into thin strips, about 1 cm thick.
2. The night before: in the bowl, mix 80 g yoghurt, 1¼ tsp garam masala, the juice of ½ lemon and ¾ tsp salt. Add the chicken, stir to coat, and leave for 15 minutes.
3. The night before: heat 3¼ tsp oil in the frying pan on medium-high for 1 minute. Lay the strips in flat and cook 3–4 minutes each side, until browned and no pink is left when you cut the thickest piece.
4. The night before: lift out the kids' strips onto a plate. Sprinkle ½ tsp chilli powder over the rest and toss for 1 minute on medium.
5. The night before: cool the chicken on a plate, box it, and put it in the fridge within an hour.
6. In the morning: cut 80 g (~½) capsicum and 1 cucumber into thin strips.
7. In the morning: warm 6 wraps in the dry frying pan for 10 seconds a side so they are soft, then let them cool for a minute.
8. In the morning: lay the cold chicken, capsicum and cucumber along each wrap and roll it up tightly. Wrap in baking paper, cut in half, and pack with an ice brick.

Tips

• In an air fryer, cook the strips at 200°C for 10–12 minutes, turning halfway.

Make it easier

• The night before: Cook the tikka chicken tonight and refrigerate; assemble wraps in the morning.

Keeping and freezing

• Fridge: keeps 1 day in a lidded box. Cool it within an hour of cooking.
• Freezer: does not freeze well; eat within the fridge time.

Good to know

• Contains: gluten (wheat, oats), milk / dairy.
• Toddlers: take their portion out before adding chilli or pepper.