Tandoori Chicken Wraps

Experience the vibrant flavors of India with these irresistible Tandoori Chicken Wraps, a perfect fusion of smoky spices and fresh ingredients. Tender, yogurt-marinated chicken thighs are grilled to perfection, delivering a tantalizing char and unbeatable juiciness. Each wrap is loaded with crisp cucumber, juicy tomato, zesty red onion, and a refreshing yogurt-mint sauce, all enveloped in warm, whole wheat flatbreads. With just 25 minutes of prep time, this recipe is both quick and satisfying, perfect for a weeknight dinner or on-the-go lunch. Bursting with bold tandoori masala, a hint of lemon, and fresh herbs, these handheld delights are sure to elevate your next meal. For those searching for a healthy, flavor-packed meal idea, these Tandoori Chicken Wraps are an absolute must!

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Boneless chicken thighs
• 150 grams Plain yogurt
• 3 cloves Garlic
• 1 tablespoon Ginger
• 2 tablespoons Tandoori masala
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 2 tablespoons Lemon juice
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 4 Whole wheat flatbreads or wraps
• 1 Cucumber
• 1 Tomato
• 1 Red onion
• 0.5 cup Fresh cilantro leaves
• 100 grams Yogurt (for sauce)
• 2 tablespoons Mint leaves
• 1 clove Garlic (for sauce)
• 1 tablespoon Lemon juice (for sauce)

Directions

Step 1

In a large bowl, combine yogurt, grated garlic, grated ginger, tandoori masala, paprika, ground cumin, lemon juice, and salt. Mix until well combined.

Step 2

Add the chicken thighs to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour or up to overnight for best flavor.

Step 3

Preheat a grill pan or outdoor grill over medium-high heat. Drizzle olive oil over the grill surface to prevent sticking.

Step 4

Grill the marinated chicken thighs for about 6-8 minutes per side, or until they are fully cooked and have a nice char. The internal temperature should reach 75°C (165°F). Once done, transfer to a cutting board and let rest for 5 minutes before slicing into thin strips.

Step 5

While the chicken is cooking, prepare the vegetables. Thinly slice the cucumber, tomato, and red onion. Set aside.

Step 6

To make the yogurt sauce, mix yogurt, finely chopped mint leaves, minced garlic clove, and lemon juice in a small bowl. Stir until smooth and set aside.

Step 7

Warm the flatbreads or wraps in a dry skillet or microwave for a few seconds to make them pliable.

Step 8

Assemble the wraps by spreading a generous amount of the yogurt sauce onto each flatbread. Layer with sliced chicken, cucumber, tomato, red onion, and a sprinkle of fresh cilantro leaves.

Step 9

Fold the flatbread tightly around the filling to create a wrap. Serve immediately, and enjoy your homemade Tandoori Chicken Wrap!

Nutrition Facts

Serving size	1665.2 grams (1665.2g)

Amount per serving	% Daily Value*
Calories	2203

Total Fat 104.10g	133%
Saturated Fat 23.80g	119%
Polyunsaturated Fat 2.90g
Cholesterol 455mg	152%
Sodium 5704mg	248%
Total Carbohydrate 185.30g	67%
Dietary Fiber 27.10g	97%
Total Sugars 42.80g
Protein 144.40g	289%

Vitamin D 72IU	360%
Calcium 866mg	67%
Iron 18mg	101%
Potassium 3330mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.5%

Protein: 25.6%

Carbs: 32.9%