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Tandoori chicken tortilla

Health services Workplaces & Tertiary education Sport & recreation
Allergen – Contains gluten, dairy. Egg, nut free.
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two chicken corn tortillas
g NF Nut free EF Egg free Main meal
Ingredients
Serves
people

This recipe was developed by chefs at Western District Health Service.

Method
  1. Pre heat the oven to 180oc.
  2. Coat chicken in tandoori paste and bake in oven for 30-35 minutes or until cooked through, allow to cool.
  3. Lay out tortilla, evenly spread the spinach, zucchini, tomato and red onion. Finish with the sliced marinated cooked chicken.
  4. 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

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Green recipe book
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Healthy choices: policy directive for Victorian public health services overview
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Healthy choices: policy directive for Victorian public health services
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Food Service Provider Contract Template
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Healthy BBQ sample menu and event planner
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Healthy choices: policy guidelines for hospitals and health services
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