Tandoori Chicken Wrap

Our Tandoori Marinade makes this dish flavorful and easy to make. Wraps are great for meals on the go. However, many times I have found that store-bought wraps lack flavor, hence this recipe. Something home-cooked, flavorful, and opening a bottle makes it easier on the busy home-cook. Enjoy!

Serves: 4
1/2 cup Rupen's Tandoori Marinade
2 medium-size chicken breasts
1/2 teaspoon sea salt
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon oil
Yogurt sauce:
3 Tablespoons chopped dill
1 cup low-fat plain yogurt
1/4 teaspoon sea salt
2 cups shredded cabbage (I used a combination of green and purple)
1 teaspoon ground hot paprika
2 Tablespoons white wine vinegar
1/4 teaspoon sea salt
6 large tortilla wraps (preferably flour wraps and not corn)
Pre-heat your grill on low heat.
Meanwhile, cut chicken breasts into 2-inch long strips and place them in a mixing bowl.
Add salt and lemon juice. Mix. Then add Rupen's Tandoori Marinade, and mix. Set aside.
I am using an indoor grill, so I added a little oil to the grill pan and cooked the chicken for 3-4 minutes on each side. Set aside to cool. Make sure your chicken is at room temperature before you prepare the wraps.
Prepare the yogurt sauce by mixing all the 'Yogurt sauce' ingredients and refrigerate.
Prepare the 'Salad' by mixing all the ingredients and refrigerate.
To prepare the wraps, take one wrap at a time. Then, warm it gently and quickly on a gas stovetop (see my video).
Place the tortilla wrap on a cutting board. Apply 2 tablespoons of yogurt sauce.
Shredded a couple of grilled chicken pieces and placed them on the wrap along with some of the salad. Make sure you shake off the vinegar from the salad before you add it to the wrap.
Wrap the wrap (funny!), and cut the wrap diagonally from the center and serve.
Repeat this process with the rest of the tortillas. Enjoy!

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