Ingredients for Tandoori Chicken Wraps Without The Tandoor
- 1 1/2 cups Nonfat Plain Yogurt
- 1 1/2 lbs Boneless Skinless Chicken Breasts
- 1/2 cup Cucumber, thinly sliced
- 1/4 cup Red Onion, thinly sliced
- 3 tablespoons Tandoori Masala
- Masala
- Curry Powder
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Salt
- Red Chili Powder
- 2 tablespoons Olive Oil
- 8 Whole Wheat Tortillas
- 1 cup Shredded Lettuce
- 1 tablespoon Fresh Ginger, grated
- 1 tablespoon Fresh Garlic, minced
- 1 tablespoon Lemon Juice
- 1/2 cup Chopped Fresh Cilantro
- 1/4 cup Prepared Mango Chutney (optional)
- 1/4 cup Plain Yogurt (for sauce, optional alternative to chutney)
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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.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
27g
Fat
4g
Carbs
11g
