1. Toss chicken tenderloins with 2 tbsp butter chicken paste and 1/4 cup yoghurt. Set aside.

2. Finely chop mint to yield 3 tbsp (see notes), combine with remaining yoghurt and 1 tbsp olive oil. Season with salt and pepper to taste, set aside in the fridge until serving.

3. Shred cos lettuce, grate carrots, slice cucumbers and spring onions. Dice tomatoes. Toss together or keep separate on a serving platter.

4. Heat a large griddle or frypan with 1 tbsp oil over medium heat and cook chicken for 3-4 minutes on each side, or until cooked through.

5. Assemble wraps at the table with grilled chicken, fresh salad components and mint drizzle.

Notes:
Blend mint and yoghurt for a smoother drizzle.

Thread chicken onto skewers if your kids prefer!

Gluten friendly option - flatbread is replaced with GF wraps.

chicken tenderloins 600g
butter chicken paste 2 tbsp
natural yoghurt 1 cup
mint 1/2 bunch
baby cos lettuce 1
carrots 2
baby cucumbers 1/2 punnet
spring onions 1/4 bunch
tomatoes 3
lebanese flatbread 1 packet

From your pantry:
olive + oil (for cooking), salt, pepper