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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

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


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


Add the water and yoghurt and stir well.


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


Meanwhile, mix the mint yoghurt ingredients together.


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.


Toast in the sandwich press until golden.

Nutrition Facts

Serving Size 75g

Servings 0

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.

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