Tandoori Chicken Wraps
User Reviews
5
Tandoori Chicken Wraps
Description
The Tandoori Chicken Wraps recipe centers on boneless, skinless chicken breasts marinated in a spiced yogurt blend enriched with minced ginger and garlic, and seasonings including cumin, oregano, and crushed red chile flakes. The yogurt marinade not only adds subtle tang but also helps keep the chicken moist during grilling. After marinating up to 12 hours, the chicken is grilled over indirect heat until thoroughly cooked and slightly charred.
The accompanying mint-yogurt dressing incorporates fresh chopped mint, ground cumin, and salt, complementing the savory chicken with a cooling effect. Serving the sliced chicken and dressing with warmed naan or tortillas allows for customizable wraps, optionally including romaine or other leafy greens for crunch and freshness.
This dish offers a flavorful yet balanced experience, suitable for lunch or dinner. Preparing the chicken in advance makes assembling wraps straightforward at mealtime, and the recipe's components work well for buffet-style serving or quick individual portions. The careful combination of marinade spices and the fresh dressing highlight the distinctive character of this grilled chicken wrap.
Ingredients
For the tandoori chicken
- 1 3/4 cups yogurt plain, whole-milk or low-fat but not non-fat
- 2 1/2 tablespoons ginger minced
- 1 1/2 tablespoons garlic minced
- 1 teaspoon red chile flakes or to taste, crushed
- 1 1/4 teaspoons cumin ground
- 1 1/4 teaspoons oregano dried
- 1 teaspoon table salt
- 1/2 teaspoon black pepper freshly ground
- 3 tablespoons olive oil
- 1 1/2 pounds chicken breast pounded to an even thinness, boneless, skinless
For the mint-yogurt dressing
- 1 1/2 cups yogurt plain, preferably whole-milk
- 1/2 teaspoon cumin ground
- 3 tablespoons mint chopped
- 1 teaspoon table salt or to taste
For the tandoori chicken wraps
- Naan warmed, or pita or flour tortillas
- romaine lettuce optional, or leafy lettuce
Instructions
Make the tandoori chicken
- In a large bowl, combine all the ingredients. Cover and refrigerate for at least 30 minutes and up to 12 hours.
- Prepare a hot fire for grilling or preheat a gas grill. Brush the grill rack with olive oil.
- Grill the chicken over indirect heat, covered, until cooked through, 6 to 7 minutes per side, depending on the thickness. Remove from the heat and let cool slightly.
Make the mint-yogurt dressing
- While the chicken is cooking, in a smallish bowl, combine all the ingredients. Cover and refrigerate.
Assemble the tandoori chicken wraps
- Transfer the cooked chicken to a cutting board and thinly slice. Arrange the chicken on a platter. Arrange the naan, pita, or tortillas on another platter. Set out the mint-yogurt dressing.
- Instruct everyone at the table to pile several slices of chicken in a tortilla or pita, add some lettuce if desired, spoon some dressing on top, roll into a wrap, and devour.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 428kcal | 21% |
| Carbohydrates | 32g | 11% |
| Protein | 33g | 66% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 90mg | 30% |
| Sodium | 1323mg | 55% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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