Chicken Shashlik Burritos With Mango Yoghurt

Take your chicken out of the fridge, open the packet and let it air

Add your white long grain rice, sultanas, ground turmeric, chicken stock mix and 175ml [230ml] [350ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed, then remove from the heat and keep covered until serving – this is your pilau rice

Meanwhile, peel and finely slice your brown onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the sliced onion[s] with a pinch of salt and cook for 2-3 min until starting to soften

Once softened, add your chicken and cook for 5-6 min further until starting to brown

(Doubled your protein? Use 2 pans!)

Meanwhile, add your mango chutney, black sesame seeds and natural yoghurt to a small bowl and give it a good mix up – this is your mango yoghurt

Once the chicken has browned, add your curry powder, ground smoked paprika and a splash of cold water and cook for 5-6 min further until the chicken is cooked through (no pink meat!) – this is your curried chicken & onions

While the chicken is cooking, add your tortillas to a plate and pop in the microwave for 20 secs on high or until warmed through

Wash, then shred your lettuce and pat it dry with kitchen paper

Slice your tomato[es] into wedges

Top half of each warmed tortilla with the pilau rice, curried chicken & onions, shredded lettuce and tomato wedges

Dollop the mango yoghurt over the top

Tip: Go light on the filling on your first one so that you don't overfill the burritos!