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Tandoori & Mint Yoghurt Mini Pockets

Yields50 Servings

 1 tbsp canola oil
 1 large onion, diced
 1 large zucchini, grated
 2 tbsp Tandoori paste
 2 kg lean chicken mince
 ¼ cup water
 500 g Greek yoghurt
 50 x 10 inch wholemeal tortillas
 2 cucumbers, thinly sliced
For the Yoghurt
 1 bunch mint, chopped
 500 g Greek yoghurt
1

Heat oil in fry pan then add the onion and zucchini and cook until soft.

2

Add in the Tandoori paste and stir well, before adding the mince and stirring until cooked through.

3

Add the water and yoghurt and stir well.

4

Bring the mix to the boil, then lower the temperature and simmer for 8 minutes, stirring occasionally.

5

Meanwhile, mix the mint yoghurt ingredients together.

6

Spread the yoghurt mix on the tortillas with a few slices of cucumber, then spoon on 40g of the Tandoori mix and fold into an envelope shape.

7

Toast in the sandwich press until golden.

Nutrition Facts

Serving Size 75g

Servings 50


Amount Per Serving
Calories 135
% Daily Value *
Total Fat 3.9g6%

Saturated Fat 1.6g8%
Sodium 247mg11%
Total Carbohydrate 11.9g4%

Sugars 2.1g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.