Tandoori Chicken Wraps

• 2 tablespoons tandoori paste
• 250 ml PHILADELPHIA Extra Light Cream For Cooking, a cream alternative
• 500 g chicken tenderloins
• Olive oil spray
• 1 tablespoon chopped mint
• 1 tablespoon chopped coriander
• 2 spring onions, finely chopped
• 4 tortilla wraps
• 2 tomatoes, sliced
• lettuce leaves
• 1 Lebanese cucumber, thinly sliced

1. COMBINE tandoori paste and 1/4 cup PHILLY in a bowl, add the chicken and toss to coat.
2. Refrigerate for 30 minutes.
3. PREHEAT a chargrill plate and spray with oil.
4. Cook chicken until browned and cooked through.
5. Remove and keep warm, covered with foil.
6. COMBINE remaining PHILLY with herbs and spring onions.
7. PLACE a tortilla on each serving plate, top with the salad, chicken and a dollop of the flavoured PHILLY and roll to enclose the filling.
8. Serve immediately.

tandoori paste, philadelphia, olive oil spray, mint, coriander, spring onions, tortilla wraps, tomatoes, lettuce leaves, lebanese cucumber

Taken from www.kraftrecipes.com/recipes/tandoori-chicken-wraps-135758.aspx (may not work)