Ingredients for Tandoori Chicken Wraps Without The Tandoor
- Nonfat Plain Yogurt
- Boneless Skinless Chicken Breasts
- Cucumber
- Onion
- Tandoori Masala
- Masala
- Curry Powder
- Black Pepper
- 1 teaspoon salt
- Red Chili Powder
- Oil
- Whole Wheat Tortillas
- 1 cup shredded lettuce
How to Make Tandoori Chicken Wraps Without The Tandoor
- Marinate chicken: In a large bowl, combine chicken with yogurt, tandoori paste, ginger-garlic paste, lemon juice, salt, and pepper. Mix well and let it marinate for at least 30 minutes (or longer for a more intense flavor).
- Cook chicken: Preheat oven to 400°F (200°C). Spread the marinated chicken in a single layer on a baking sheet. Bake for 25-30 minutes, or until cooked through and slightly charred.
- Prepare the wraps: While the chicken is baking, warm your tortillas according to package instructions. You can do this in a dry skillet, microwave, or oven.
- Assemble the wraps: Once the chicken is cooked, shred it. Spread some chutney or yogurt sauce on each tortilla. Add the shredded chicken, shredded lettuce, chopped onions, and cilantro.
- Serve and enjoy! Serve immediately and enjoy your flavorful and easy Tandoori Chicken Wraps.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
27g
Fat
4g
Carbs
11g
