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Spiced steak chapatti wraps with raita
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This wrap is spiced up with Indian flavours. Enjoy the heat from the hot curry paste then cool the palate with a refreshing raita
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Serves: 4
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Prep time: 15 mins
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Cooking time: 10 mins
Ingredients
Cubed chicken also works very well in a wrap like this - and you could try adding a spoonful of mango chutney along with, or instead of, the raita.
- 400g (14oz) lean rump steak cut into 20 cubes
- 1 heaped tbsp hot curry paste
- 8 pickled chillies
- 12 pomodorino or cherry plum tomatoes
- 150g (5oz) carton reduced-fat or fat-free Greek yogurt
- 10cm (4in) piece cucumber
- 1 lemon
- 4 chapattis
Method
- In a large bowl, mix together the meat and curry paste.
- Thread the steak, chillies and tomatoes alternately on to four skewers and grill under a high heat for 5-8 mins, turning from time to time until well browned but still a little pink in the centre.
- Meanwhile, coarsely grate the cucumber and mix with the yogurt. Cut the lemon into six wedges. Save four for serving, and squeeze the juice from the remaining two wedges into the yogurt and add salt and pepper to taste.
- Remove the skewers from the grill and briefly warm the bread under the grill. Place a skewer on each chapatti, drizzle over the raita, add a wedge of lemon and serve open-style.
- Alternatively, place a skewer on each chapatti, roll up, slide out the skewer and cut each roll in half. Arrange two halves on a plate with the cucumber raita for dipping and a wedge of lemon.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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