Chicken Tandoori Wrap
A flavorful and aromatic Indian-inspired wrap featuring tender chicken marinated in a robust tandoori spice blend, grilled to perfection and wrapped in soft flatbread with fresh veggies and cooling yogurt sauce.
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Ingredients
- 500 gramsboneless chicken thighs
trimmed and cut into thin strips
- 150 gramsplain yogurt
for marinade
- 2 tablespoonslemon juice
- 2 tablespoonstandoori masala spice mix
- 1 teaspoongarlic paste
- 1 teaspoonginger paste
- 0 ½ teaspoonred chili powder
optional, adjust for heat preference
- 1 teaspoonsalt
- 2 tablespoonsvegetable oil
- 4 pieceslarge flour tortillas
- 0 ½ mediumonion
thinly sliced
- 0 ½ mediumcucumber
thinly sliced or julienned
- 1 mediumtomato
thinly sliced
- 2 tablespoonsfresh cilantro
chopped
- 100 gramsmint yogurt sauce
for serving (see notes)
Instructions
In a large bowl, combine yogurt, lemon juice, tandoori masala, garlic paste, ginger paste, red chili powder (if using), salt, and vegetable oil to create the marinade.
Add the chicken strips to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, preferably overnight, to allow flavors to develop.
Preheat a grill pan or outdoor grill over medium-high heat. Lightly oil the grill grates.
Remove chicken from marinade, letting excess drip off. Grill chicken strips for about 5-7 minutes per side or until fully cooked and slightly charred.
Warm the flour tortillas in a dry pan or microwave until pliable.
Assemble the wraps by placing several grilled chicken strips on each tortilla, then top with sliced onions, cucumber, tomato, and fresh cilantro.
Drizzle the mint yogurt sauce over the filling and roll the tortilla tightly to form a wrap.
Serve immediately while warm with extra mint yogurt sauce on the side.
