Totally Tasty Tandoori Chicken Wraps

I love food that can be served in big bowls in the middle of the table so that everyone can dive in and share, especially when it can be eaten with your hands. The ultimate in handheld food has to be the wrap and it comes in a variety of forms. In my house, we simply cannot get enough of them and we're always on the look out for different varieties.

This particular version is loosely based on Indian tandoori-style chicken in that it has all the same spices but it is much healthier and it can easily be achieved on a standard oven hob, rather than in the traditional clay tandoori oven. Plus, for me, a wrap isn't a wrap without some sort of dip so I also like to knock up a simple guacamole to go with it. Guacamole is a dip that I find to be pretty unbeatable in terms of ease and flavour, although I cannot take the credit for this particular batch as I left my younger cousin Izzy in charge of it this time!

Perfect for sharing and good for the waistline, this meal goes down well in student houses, on family dining tables and even at relaxed dinner parties.

Totally Tasty Tandoori Chicken Wraps

Serves 4

For the tandoori chicken:

Vegetable oil

3 good-sized skinless, boneless chicken breasts

4 tbsp fat-free natural yoghurt

4 garlic cloves

2cm piece of fresh ginger

3 tsp paprika

1 tbsp garam masala

1 tsp ground coriander

1-2 teaspoons hot chilli powder (depending on how hot you like it)

2 bell peppers (colours up to you!), sliced

1 red onion, thinly sliced

1 tsp sugar

salt and pepper

For the guacamole:

2 ripe avocados

1 red chilli, finely chopped

1 lime, juice

1 spring onion, finely chopped

salt and pepper

To serve:

8 corn or wheat tortillas

To make the guacamole, scoop the insides of the avocados into a bowl and mash with a fork. Add the other ingredients, mix together and put the avocado stones back in the dish to keep it from discolouring. Leave to one side.

Cut the chicken into bite-sized chunks and put in a medium bowl with the yoghurt. Peel and grate in the garlic and then grate in the ginger also (without peeling). Then add the paprika, garam masala, ground coriander and chilli powder (as hot as you dare!), then squeeze in the lime juice and finally add salt and pepper before mixing everything together.

Put a medium frying pan over a low heat with a good drizzle of oil. Add the red onion, the bell peppers, the sugar and a good pinch of salt and pepper. Leave to caramelise while you cook the chicken.

Put a large frying pan on a medium heat with a good drizzle of oil. Add the chicken and the marinade to the pan and cook, stirring from time to time, for 8-10 minutes (this will depend on the size of your chicken pieces).

Meanwhile, remove the tortillas from the packet and microwave or cook according to packet instructions.

Check your chicken is cooked. There should be no pinkness and it should be piping hot in the centre. Spoon into a serving bowl with the onion and peppers for sharing and serve with the guacamole and tortilla wraps.