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Kati Wrap

Serves 4

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RECIPE DETAILS
RANGE IMPACT
SERVES 4

INGREDIENTS

Salad
Cos salad leaves
60g
kale curly
40g
rocket salad leaves
12g
baby spinach
12g
Turmeric Tortilla
turmeric tortillas (Brakes)
4 x 12”
Onion and Poppy Seed Carrots
Carrots, peeled weight
160g
lemon juice
15ml
nigella seed
2g
poppy seeds
2g
Spiced Marinated Red Cabbage
red cabbage
120g
lemon juice
10ml
white wine vinegar
20ml
cumin, ground
1g
cinnamon stick
1
crushed chillies
0.5g
curry leaves
1g
salt
1g
Yoghurt Spiced Chicken Kebab
chicken thigh diced
335g
ginger, pureed
10g
garlic, pureed
10g
lemon juice
15ml
paprika spice
10g
coriander ground
6g
garam masala
9g
fresh coriander
10g
low fat natural yoghurt
72g
Spanish onion
100g
peppers mixed colour
100g
salt
1g
Chaat Masala Shaker
chaat masala
21g
Chilli Sauce
red chillies
40g
Spanish onion
100g
garlic
12g
lemon juice
15ml
olive oil
20ml
salt
0.5g

METHOD

Pick the kale, break the cos lettuce into smaller pieces.
Wash and drain the rocket, picked kale, cos pieces & baby spinach and place in a suitable serving dish.
Peel & grate the carrots.
Mix with the lemon juice, black onion & poppy seeds and leave to marinade for at least 2 hours.
Place the white wine vinegar, lemon juice, salt, sugar, cinnamon stick, chilli flake & curry leaves in a suitable pan and bring to the boil, once boiled remove from the stove and allow to cool.
De-core and finely shred the red cabbage then mix with the cooled vinegar, place in a suitable container, cover and allow to marinade overnight in the fridge.
Mix the lemon juice, garlic & ginger puree, yoghurt, paprika, ground coriander, garam masala & fresh coriander (wash & chop first).
Pour over the diced chicken thigh and mix well, ensuring the chicken is well coated, cover and leave to marinate for at least 6 hours but preferably overnight.
Peel the onions and dice along with the peppers into approx 2cm dice.
To make the kebabs, skewer approx 80g of the marinated chicken, then diced pepper and the diced onion onto each skewer (if using wooden skewers soak first in cold water).
Mark the kebabs on a char-grill or griddle plate and finish cooking in the oven(pre heated to 180C) until a minimum core temperature of 75C has been reached.
Wash and drain the mint and coriander, pick the mint leaves, Cut and de-seed the chillies.
Place all of the ingredients in the robot - coupe and puree until smooth.
Decant the chaat masala into a suitable shaker, use as required.
Peel & Finely dice the onion.
Wash the red chillies, remove the stalk then roughly chop.
Heat half the oil in a suitable pan and then add the chilli, garlic puree and onion and cook until soft.
When soft, place in a blender with the lemon juice and salt and puree until smooth, then slowly add the remaining oil.

KEY NUTRIENTS

Nutrient
Per 100g
% RNI
Per 352g
% RNI
Energy kJ
602
7%
2122
25%
Energy kcal
144
7%
506
25%
5.9g
8%
21.0g
30%
1.4g
7%
5.0g
25%
2.8g
3%
9.8g
10%
0.36g
6%
1.25g
20%
Protein
7.5g
-
26.4g
-
Carbohydrates
14.6g
-
51.3g
-

Reference: Intake of an Average Adult (8400kJ/2000kcal)

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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.

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