Chicken Tikka Wrap Sandwich

1. Preheat the grill. Place the yogurt in a bowl and add garlic, cumin, cayenne pepper and turmeric and mix until well combined.
2. Cut the chicken breast fillets into thin strips and stir into the yogurt mixture.
3. Cover with cling film and set aside to marinade in the fridge for up to 24 hours if time allows.
4. Arrange the yogurt coated chicken strips on a foil lined grill rack and cook for about 6 minutes, turning occasionally, until cooked through and lightly golden.
5. Meanwhile warm the tortilla wrap in the microwave or on a dry heated frying pan for about 15 seconds on each side.
6. Divide the chicken tikka among the warmed tortilla wraps.
7. This can be served with a small side salad.
8. To serve, roll up lightly, then wrap in greaseproof paper to pack for lunch boxes or cut on the diagonal and arrange on plates.

Per Portion this dish provides:
3 ½ protein exchanges (from the meat, fish and poultry group)
1/3 dairy exchange
2 protein exchanges (from the bread and cereal group)