Vegetarian Chicken Tandoori Sandwich
Elevate your sandwich game with this irresistible Vegetarian Chicken Tandoori Sandwich! Perfect for meat-free Mondays or any day you're craving bold flavors, this recipe swaps traditional chicken with plant-based fillets, marinated in a tantalizing blend of Greek yogurt, lemon juice, and aromatic Indian spices like garam masala, cumin, and coriander. Grilled to perfection and layered in soft sandwich rolls with fresh lettuce, juicy tomatoes, crisp cucumber, and a dollop of vibrant mint chutney, every bite bursts with smoky, tangy goodness. Quick to prepare in just 35 minutes and packed with plant-based protein, this sandwich is a deliciously wholesome meal that’s perfect for lunch, dinner, or even a picnic. Enjoy a mouthwatering twist on tandoori flavors in every bite! Keywords: vegetarian tandoori sandwich, plant-based chicken, Indian-inspired sandwich recipe, quick vegetarian dinner, bold-flavored sandwich ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Plant-based chicken fillets
- 0.5 cup Greek yogurt
- 2 tablespoons Lemon juice
- 1 tablespoon Ginger garlic paste
- 1 teaspoon Garam masala
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 2 tablespoons Olive oil
- 4 pieces Sandwich rolls
- 4 pieces Lettuce leaves
- 1 piece Tomato, sliced
- 0.5 piece Red onion, thinly sliced
- 0.5 piece Cucumber, sliced
- 0.25 cup Cilantro leaves
- 0.25 cup Mint chutney or sauce
Instructions
In a large bowl, combine Greek yogurt, lemon juice, ginger garlic paste, garam masala, cumin powder, coriander powder, paprika, and salt to create the marinade.
Add plant-based chicken fillets to the marinade, making sure each piece is well-coated. Cover and let them marinate for at least 15 minutes.
Preheat a grill pan or a large skillet over medium heat and add olive oil.
Cook the marinated plant-based chicken fillets on the pan for about 3-4 minutes on each side, or until they are cooked through and slightly charred.
While the chicken is cooking, split the sandwich rolls in half and lightly toast them if desired.
To assemble the sandwiches, spread a layer of mint chutney or sauce on the bottom halves of the rolls.
Layer each roll with a lettuce leaf, a few slices of tomato, red onion, and cucumber.
Place a cooked plant-based chicken fillet over the vegetables, then sprinkle cilantro leaves on top.
Finish by placing the top halves of the rolls over the stacked fillings.
Serve the Vegetarian Chicken Tandoori Sandwiches warm and enjoy!
Nutrition Facts
Calories |
2227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 4865 mg | 212% | |
| Total Carbohydrate | 261.7 g | 95% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 33.4 g | ||
| Protein | 120.8 g | 242% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 650 mg | 50% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 2559 mg | 54% | |
*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.
