How To Make Chicken Tandoori Wraps
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons tandoori masala
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- Salt to taste
- 4 large tortillas
- 1 cup thinly sliced onions
- 1 cup thinly sliced tomatoes
- Fresh cilantro, chopped (for garnish)
- Mint chutney (optional, for serving)
Instructions
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In a bowl, combine the yogurt, lemon juice, tandoori masala, ginger paste, garlic paste, and salt. Mix well.
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Add the chicken breasts to the marinade and coat them evenly. Let them marinate for at least 1 hour, or overnight in the refrigerator for best results.
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Preheat the grill or grill pan over medium-high heat. Cook the chicken breasts for about 6-8 minutes on each side, or until cooked through.
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Remove the chicken from the grill and let it rest for a few minutes. Then, slice it into thin strips.
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Warm the tortillas on a griddle or in a microwave.
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Place a tortilla on a clean surface and spread a thin layer of mint chutney (if using) evenly on the tortilla.
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Place a few slices of chicken on one side of the tortilla, followed by sliced onions, tomatoes, and cilantro.
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Roll the tortilla tightly, tucking in the sides as you go.
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Repeat steps 6-8 with the remaining tortillas and filling.
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Serve the chicken tandoori wraps warm, and optionally, with mint chutney on the side.
Nutrition
- Calories : 350kcal
- Total Fat : 8g
- Saturated Fat : 2g
- Cholesterol : 80mg
- Sodium : 500mg
- Total Carbohydrates : 39g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 30g
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