Free Range Chicken Shashlik Burritos With Mango Yoghurt

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

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

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

Slice your chicken breast portion[s] into 4 strips per person

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 with a pinch of salt and cook for 2-3 min until starting to soften

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

Meanwhile, add your mango chutney, nigella 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 or 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

Put the plate in the microwave and cook for 1-2 min, 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!