Mini chicken tikka tortillas with yogurt, cucumber, and mint dip

Serves 10–12

Ingredients:

For the yogurt, cucumber, and mint dip

2/3 cup Greek-style yogurt

½ cucumber, peeled, halved, seeded, and diced

1 bunch fresh mint leaves

sea salt and freshly ground black pepper

half of an 8oz (225g) bag plain tortilla chips (about 40 chips)

12oz (350g) ready-cooked chicken tikka or other boneless cubes of Indian-spiced chicken

½ to 1 cup prepared mango chutney

fresh cilantro leaves, for garnish

Method:

1 To make the dip, combine the yogurt, cucumber and mint. Season well with salt and pepper. Taste, and season more if needed.

2 Spread the tortilla chips out in a single layer on a plate. Add 1 tsp of mango chutney and some diced chicken to each one.

3 Now spoon on about 1 tsp of the yogurt, cucumber, and mint dip, and garnish with a coriander leaf. Serve at once.

Mini chicken tikka tortillas with yogurt, cucumber, and mint dip