¼ Iceberg lettuce , shredded
2 Spring onions , sliced
Handful mint leaves, torn
4 Plain small naan bread
140g Cooked chicken tikka pieces
Natural yogurt to serve
1. Toss all the salad vegetables together. Heat the naan breads in the microwave on Medium for 1 min until puffed up. Remove the breads. Tip the tikka pieces into a bowl and give them a quick blast in the microwave to heat through. Split the breads in half and stuff with the salad, chicken and a spoonful of yogurt.
Make it Thai-style:
Use sweet chilli or lime and coriander chicken pieces or mini fillets instead of tikka, and a drizzle of sweet chilli sauce to serve.