Tandoori Chicken Wraps Without the Tandoor
Savor the bold flavors of Indian cuisine with these Tandoori Chicken Wraps Without the Tandoor—perfect for a quick and satisfying meal. This recipe brings the smoky, spiced essence of tandoori chicken to your kitchen using just a skillet or grill pan, no tandoor required! Juicy, yogurt-marinated chicken thighs are infused with a fragrant blend of cumin, coriander, turmeric, and garam masala, then cooked to golden perfection. Wrapped in soft tortillas and paired with crisp lettuce, cooling cucumbers, tangy red onions, and a drizzle of mint chutney, these wraps are an irresistible fusion of spice and freshness. With just 40 minutes of prep and cook time, you’ll have a flavorful dinner or lunch option that’s both easy and delicious. Perfect for weeknight meals, meal prep, or on-the-go dining, these wraps deliver authentic Indian-inspired taste in a modern, handheld twist.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 200 grams Greek yogurt
- 3 units Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 2 tablespoons Lemon juice
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 4 units Tortilla wraps
- 4 cups Lettuce leaves
- 1 cup Sliced cucumbers
- 1 cup Sliced red onion
- 0.25 cup Mint chutney
- 0.25 cup Mayonnaise or yogurt (optional)
Instructions
In a bowl, mix the Greek yogurt, minced garlic, grated ginger, lemon juice, cumin powder, coriander powder, turmeric powder, Kashmiri red chili powder, garam masala, and salt to create the marinade.
Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and let it marinate in the fridge for at least 1 hour (or up to overnight for deeper flavor).
Heat a large skillet or grill pan over medium heat. Add the vegetable oil.
Once the oil is hot, place the marinated chicken thighs in the skillet. Cook for 4-5 minutes on each side, or until the chicken is golden and fully cooked (internal temperature of 75°C or 165°F). Remove the chicken from the pan and let it rest for 5 minutes before slicing it into strips.
Warm the tortilla wraps in a dry skillet for about 30 seconds on each side, or microwave them for 10-15 seconds to make them pliable.
Assemble the wraps: Place a layer of lettuce leaves on the tortilla, followed by sliced cucumbers, red onion slices, and the sliced tandoori chicken.
Drizzle mint chutney and mayonnaise or yogurt (if using) over the filling.
Fold the bottom of the tortilla upwards, then roll the sides tightly into a wrap. Repeat with the remaining tortillas and filling.
Serve immediately with extra mint chutney on the side if desired.
Nutrition Facts
Calories |
2369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 4464 mg | 194% | |
| Total Carbohydrate | 150.3 g | 55% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 28.9 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 625 mg | 48% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2807 mg | 60% | |
*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.
