Chicken tikka pockets
Serves 2 Q Prep 10 mins Cook 15 mins Q Q £1.81 a portion Q 305 kcals, 5g fat, 1g sat. fat, 4g sugar Q
Heat oven to 180C/160C fan/gas 4. In a small bowl, stir 2 small skinless chicken breasts, diced, with 1 tbsp tikka curry paste to coat. Fry for 15 mins, or until cooked through, then cool. Fill 2 wholemeal pitta breads with cucumber slices, the chicken tikka pieces and 1 tbsp fat-free yogurt, then wrap up in foil ready for lunch.