Tandoori chicken tortilla
Allergen – Contains gluten, dairy. Egg, nut free.
g
NF
Nut free
EF
Egg free
Main meal
Ingredients
Serves
people
This recipe was developed by chefs at Western District Health Service.
Method
- Pre heat the oven to 180oc.
- Coat chicken in tandoori paste and bake in oven for 30-35 minutes or until cooked through, allow to cool.
- Lay out tortilla, evenly spread the spinach, zucchini, tomato and red onion. Finish with the sliced marinated cooked chicken.
- Mix together the mint and the yoghurt, spoon this over the top of the chicken. Fold in each end and roll up. Serve toasted.
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Additional resources
Green recipe book
Plan a menu
+1
Healthy choices: policy directive for Victorian public health services overview
Implementing the policy directive
Healthy choices: policy directive for Victorian public health services
Government guidelines
Food Service Provider Contract Template
Develop policy & contracts
Healthy BBQ sample menu and event planner
Plan a menu
Healthy choices: policy guidelines for hospitals and health services
Government guidelines
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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