Combine juice, paste and yoghurt in medium bowl, add chicken, toss to coat chicken in marinade.

Cook chicken, in batches, on heated oiled grill plate (or girll or barbecue) until cooked through. Stand 5 minutes, slice thickly.

Meanwhile, heat tortillas according to manufacturers instructions.

Place equal amounts of each of the chicken, tendrils and raita on a quarter section of each tortilla, fold tortilla in half and then in half again to enclose filling and form triangle-shaped pockets.

Raita: Combine ingredients in a small bowl.