Chicken Tandoori Pockets With Raita

• 1 tbsp lime juice
• 1/2 cup tandoori paste
• 1/3 cup low-fat yogurt
• 1 lb chicken tenderloins
• 8 None large flour tortillas, warmed
• 2 oz snow pea tendrils
• -1 None Raita
• 1 1/4 cups low-fat yogurt
• 1 None Persian cucumber, halved, seeded, finely chopped
• 1 tbsp finely chopped fresh mint leaves

1. Combine lime juice, tandoori paste and yogurt in a medium bowl. Add chicken and toss to coat in marinade.
2. Oil a grill plate (or grill) and place over medium-high heat. Working in batches, cook chicken for 5-7 mins, or until cooked through. Let stand for 5 mins then slice thickly.
3. Meanwhile, to make the raita, combine yogurt, cucumber and mint in a small bowl.
4. Distribute chicken, pea tendrils and raita between tortillas. Fold into triangle-shaped pockets. Serve.

lime juice, tandoori paste, lowfat yogurt, chicken, flour tortillas, snow, raita, lowfat yogurt, persian cucumber, mint leaves

Taken from recipes-plus.com/api/v2.0/recipes/33451 (may not work)