| Servings | Prep Time | Cook Time |
| 4 | 10 minutes | 10 minutes |
| Servings | Prep Time |
| 4 | 10 minutes |
| Cook Time |
| 10 minutes |
Ingredients
- 200 g cooked chicken breasts
- 2 tbsp canola oil
- 250 g broccoli florets finely chopped
- 1/4 cup unsalted cashews chopped
- 2 tsp fresh ginger grated
- 1 garlic clove finely chopped
- 5 tbsp mango chutney
- 4 small whole wheat pita wraps
- pepper to taste
- Cucumber and Tomato Raita
- 1 cucumber cut into quarters lengthwise and seeded
- 350 g plain, low-fat plain yogurt
- 1 tomato very finely chopped
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/8 tsp cayenne pepper
Servings:
Units:
|
Ingredients
Servings:
Units:
|
Instructions
- Preheat the broiler. Cut the chicken into bite-sized pieces, discarding any skin.
- Heat the oil in a frying pan, add the broccoli, cashews, ginger and garlic, and cook for 5 minutes, stirring, until the broccoli is just tender. Add the chicken, mango chutney and pepper to the broccoli mixture. Cook for a further 2 minutes, stirring, until the chicken is hot. Meanwhile, place the pita wraps on the broiler rack. Cook for 2 minutes, turning once.
- To make the raita, coarsely grate the cucumber and add to the yogurt with the remaining ingredients. Stir well to mix.
- Place the Indian chicken and broccoli mixture on top of the pita wraps and roll them up loosely. Serve hot, with the raita on the side.
Recipe Notes
Per Serving
453 calories
27 g protein
19 g total fat
3 g saturated fat
52 mg cholesterol
42 g total carbohydrate
20 g sugars
8 g fibre
522 mg sodium
*Like cabbage and cauliflower, broccoli is packed with vitamins. It is an excellent source of the antioxidants beta carotene, and vitamins C and E. It also provides good amounts of the B vitamins niacin and B6 and useful amounts of folate. All these vitamins protect and strengthen the heart and blood supply.
