750g diced chicken breast
260g (1 cup) low-fat natural yoghurt
3cm-piece fresh ginger, peeled, grated
3 garlic cloves, crushed
2 teaspoons tandoori curry paste
1 teaspoon garam masala
1/2 teaspoon hot chilli powder
60ml (1/4 cup) fresh lemon juice
Salt & freshly ground pepper
2 bunches spinach, ends trimmed, washed, dried
12 round (15cm-diameter) flour tortillas
Fresh coriander leaves, to serve
Lemon wedges, to serve
Place the chicken in a glass or ceramic bowl. Add the yoghurt, ginger, garlic, curry paste, garam masala, chilli powder and lemon juice and toss to combine. Season with salt and pepper. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.
Place the chicken mixture in a saucepan over low heat and cook, stirring occasionally, for 15 minutes or until just cooked.
Preheat a chargrill pan on high. Use a large slotted spoon to transfer one-quarter of the chicken mixture to the pan and cook for 1-2 minutes each side or until golden. Repeat, in 3 more batches, with remaining mixture, reheating the pan between batches.
Place spinach in a heatproof bowl and pour over boiling water. Drain and refresh under cold running water. Drain well. Squeeze out any excess water.
Heat tortillas following packet directions. Divide among serving bowls. Top with spinach, chicken mixture and coriander. Serve with lemon wedges.