2 tbsp vegetable oil
6 boneless, skinless chicken thighs, cut into bite-sized pieces
3cm piece ginger, peeled and finely chopped
½ tsp ground cumin
½ tsp low FODMAP curry powder
1 tbsp tomato purée
1 red chili, thinly sliced into rings
juice ½ lemon
4 gluten free wraps, warmed
4 handfuls mint or coriander
4 tbsp lactose free yogurt
Heat the oil in a large frying pan over a medium heat. Add the chicken, brown on all sides, then remove.
Add the ginger and a pinch of salt. Cook for 2 mins or until softened.
Increase the heat to high. Return the chicken to the pan with the spices, tomato purée, chili and lemon juice.
Season well and cook for 10 mins or until the chicken is tender.
Divide the chicken, herbs and lactose free yogurt between the four gluten free wraps. Roll up and serve with plenty of napkins
Recipe adapted from: Good Food