Thai Chicken and Veg Kebab Wraps

cook 20 mins
  • 2 tablespoons Thai red curry paste
  • juice of 2 limes
  • 4 tablespoons natural yogurt, plus extra to serve
  • 2 tablespoons coconut milk
  • 400 g (13 oz) skinless chicken breast fillets, cut into chunks
  • 1 red pepper, cored, deseeded and cut into chunks
  • 1 large courgette, thickly sliced
  • 2 tablespoons olive oil
  • 4 large soft tortilla wraps
  • 1/2 cucumber, cut into sticks
  • 2 handfuls of bean sprouts
  • sweet chilli sauce, to serve
  • Mix together the curry paste, lime juice, yogurt and coconut milk in a large, non-metallic bowl. Add the chicken and stir well to coat. Leave to marinate for 5 minutes.
  • Thread the chicken pieces on to 8 metal skewers, alternating with the red pepper and courgette. Drizzle with the oil and cook under a preheated medium grill for 8–10 minutes, turning occasionally, until the chicken is cooked through and just starting to char and the vegetables are tender.
  • Meanwhile, warm the tortillas in a microwave. Divide the cucumber and bean sprouts between the wraps, top with the grilled chicken and vegetables and add a dash of sweet chilli sauce and a spoonful of yogurt to each. Roll up the tortilla wraps and serve.
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