23/03/2021 
CategoryEveryday, Harmony Day, Hot Meals, Hot Meals, Lunch, Recess, Sandwich, Snacks, Snacks, Wholegrains
Yields50 ServingsQuarter (12.5 Servings)Half (25 Servings)Default (50 Servings)Double (100 Servings)Triple (150 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
1 tbsp canola oil
1 large onion, diced
1 large zucchini, grated
2 tbsp Tandoori paste
2 kg lean chicken mince
¼ cup water
500 g Greek yoghurt
50 x 10 inch wholemeal tortillas
2 cucumbers, thinly sliced
For the Yoghurt
1 bunch mint, chopped
500 g Greek yoghurt
Method
1
Heat oil in fry pan then add the onion and zucchini and cook until soft.
2
Add in the Tandoori paste and stir well, before adding the mince and stirring until cooked through.
3
Add the water and yoghurt and stir well.
4
Bring the mix to the boil, then lower the temperature and simmer for 8 minutes, stirring occasionally.
5
Meanwhile, mix the mint yoghurt ingredients together.
6
Spread the yoghurt mix on the tortillas with a few slices of cucumber, then spoon on 40g of the Tandoori mix and fold into an envelope shape.
7
Toast in the sandwich press until golden.
Tips
- This recipe can be pre-made and frozen until ready to use.
Nutrition Facts
Serving Size 75g
Servings 50
Amount Per Serving
Calories 135
% Daily Value *
Total Fat 3.9g6%
Saturated Fat 1.6g8%
Sodium 247mg11%
Total Carbohydrate 11.9g4%
Sugars 2.1****g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
1 tbsp canola oil
1 large onion, diced
1 large zucchini, grated
2 tbsp Tandoori paste
2 kg lean chicken mince
¼ cup water
500 g Greek yoghurt
50 x 10 inch wholemeal tortillas
2 cucumbers, thinly sliced
For the Yoghurt
1 bunch mint, chopped
500 g Greek yoghurt
Directions
1
Heat oil in fry pan then add the onion and zucchini and cook until soft.
2
Add in the Tandoori paste and stir well, before adding the mince and stirring until cooked through.
3
Add the water and yoghurt and stir well.
4
Bring the mix to the boil, then lower the temperature and simmer for 8 minutes, stirring occasionally.
5
Meanwhile, mix the mint yoghurt ingredients together.
6
Spread the yoghurt mix on the tortillas with a few slices of cucumber, then spoon on 40g of the Tandoori mix and fold into an envelope shape.
7
Toast in the sandwich press until golden.
Tandoori & Mint Yoghurt Mini Pockets
