Tandoori chicken wrap is a delicious and easy way to enjoy the flavors of Indian cuisine at home. In this blog post, I will show you how to make this dish from scratch, using fresh ingredients and simple steps. You will need chicken, yogurt, spices, tortillas, lettuce, tomatoes, onions, and cilantro. The chicken is marinated in a yogurt-spice mixture and then grilled or baked until tender and juicy. The wrap is assembled with the chicken, lettuce, tomatoes, onions, and cilantro, and drizzled with a tangy yogurt sauce. This recipe is perfect for a quick lunch or dinner, or for entertaining guests. You can also customize it to your liking by adding more or less spices or using different vegetables. Let’s get started!
Tandoori Chicken Wrap Recipe
If you are looking for a delicious and satisfying lunch option, look no further than our Special Tandoori Chicken Wrap. This wrap features tender pieces of chicken marinated in a spicy tandoori sauce, wrapped in a soft and fluffy naan bread, and topped with fresh lettuce, tomatoes, onions, and mint yogurt. Our Special Tandoori Chicken Wrap is packed with flavor and protein and will keep you energized for the rest of the day. Try it today and see why it's one of our most popular items!
Ingredients
- 250 grams Chicken boneless
- 1 tsp garlic
- ⅓ cup garlic
- 1 tsp tandoori masala
- salt little bit
- black pepper crushed to taste.
- ½ tsp red chili crushed or quantity to taste.
- ½ tsp cumin seeds
- 1 tsp vinegar
- 2 pinches orange food color
- 1 to 2 tbsp oil
- 1 green chili
- some fresh coriander leaves
- some fresh mint leaves
- 2 tbsp yogurt
- ¼ cup mayonnaise
- salt to taste
- cumin seeds crushed
- tortilla as required.
Instructions
- Cut 250 grams of boneless chicken into bite-sized pieces. In a bowl, mix 1 teaspoon of garlic paste, ⅓ cup of yogurt, 1 teaspoon of tandoori masala, a pinch of salt, some black pepper, ½ teaspoon of red chili flakes, ½ teaspoon of cumin seeds, 1 teaspoon of vinegar and 2 pinches of orange food color. Add the chicken pieces and coat them well with the marinade. Refrigerate for at least an hour or overnight.
- Preheat a grill pan or oven to high heat. Place the chicken pieces on a greased baking tray or skewer them on metal rods. Grill or bake for 15 to 20 minutes, turning occasionally, until the chicken is cooked through and charred on the edges.
- To make the tortilla filling, blend a green chili, some fresh coriander and mint leaves in a blender or food processor. Transfer to a small bowl and stir in some yogurt mayonnaise. Season with salt and crushed cumin seeds to taste.
- To assemble the wraps, warm some tortillas on a skillet or microwave. Place some lettuce leaves on each tortilla and spoon some of the chicken pieces over them. Drizzle some of the green sauce over the chicken and roll up the tortillas. Enjoy your tandoori chicken wrap with some salad or fries on the side.
