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!
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Recipe Information
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)
Instructions
In a large bowl, combine yogurt, grated garlic, grated ginger, tandoori masala, paprika, ground cumin, lemon juice, and salt. Mix until well combined.
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.
Preheat a grill pan or outdoor grill over medium-high heat. Drizzle olive oil over the grill surface to prevent sticking.
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.
While the chicken is cooking, prepare the vegetables. Thinly slice the cucumber, tomato, and red onion. Set aside.
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.
Warm the flatbreads or wraps in a dry skillet or microwave for a few seconds to make them pliable.
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.
Fold the flatbread tightly around the filling to create a wrap. Serve immediately, and enjoy your homemade Tandoori Chicken Wrap!
Nutrition Facts
Calories |
2203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.1 g | 133% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 5704 mg | 248% | |
| Total Carbohydrate | 185.3 g | 67% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 42.8 g | ||
| Protein | 144.4 g | 289% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 866 mg | 67% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 3330 mg | 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.
