Chicken Tandoori Wrap


Chicken Tandoori Wrap

Chicken tandoori wrap
Prep Time 30 minutes
Total Time 30 minutes
Cuisine North Indian
Servings 4 people


  • Plain fat free yoghurt - 1 cup
  • 1 tbsp Tandoori spice mix
  • 1 tbsp Fresh lemon juice
  • 2 tsp Olive oil
  • 2 nos Garlic pods chopped, medium
  • 1/4 cup Mango chutney
  • 1 lb Chicken breast uncooked, boneless and skinless
  • Flour tortilla, 6 medium) - 4 no, s
  • 1 no Tomato chopped, medium
  • 1/4 tsp Table salt
  • 1/2 Onion sweet;sliced, medium


  • In a gallon-size sealable plastic bag, mix 1/2 cup of yoghurt, spice mix, lemon juice, oil, garlic and salt.
  • Add the chicken into it.
  • Seal the bag, squeezing out any air.
  • Refrigerate, turning the bag occasionally, at least for 6 hours or overnight.
  • Meanwhile, in a small bowl, mix the chutney and the remaining yoghurt.
  • Refrigerate, covered, until ready to use.
  • Preheat the broiler; line the broiler rack with foil and spray with nonstick cooking spray.
  • Transfer the chicken and the marinade to the rack.
  • Broil 6 inch from heat until cooked through and lightly crispy, 7 - 8 mins on each side.
  • Cool slightly, then cut into strips.
  • Heat tortillas according to package directions; spread with the yoghurt mixture.
  • Place the chicken, tomato and onion down the center of each tortilla; fold into bi-fold rolls.
Tried this recipe?Let us know how it was!

Leave a comment
Your email address will not be published. Required fields are marked *
Recipe Rating

Indian Grocery Online