La Banderita Tandoori Chicken Burrito | Justine Schofield Recipe

Ingredients

• 2 tbs tandoori paste
• 2 tbs Greek style yoghurt plus an extra 3/4 cup for raita
• 500g chicken thighs, cut into 4 pieces
• 1 Lebanese cucumber, coarsely grated and excess liquid squeezed out
• 4 La Banderita Burrito Grande Tortillas
• 2 large handfuls of mesclun salad leaves
• Mango chutney, to serve
• Pinch salt and pepper
• Turmeric rice
• 1 onion, finely chopped
• 1 cup basmati rice
• 1 tsp ground turmeric
• 1 bay leaf