Chicken Tandoori Wrap

by TommyJoseph
Chicken tandoori wrap
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Votes: 1
Rating: 4
You:
Rate this recipe!
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Plain fat(free yoghurt - 1 cup) -
  • Tandoori spice mix - 1 tbsp
  • Fresh lemon juice - 1 tbsp
  • olive oil - 2 tsp
  • Garlic pods(chopped, medium) - 2 nos
  • Mango chutney - 1/4 cup
  • Chicken breast(uncooked, boneless and skinless) - 1 lb
  • Flour tortilla, 6(medium) - 4 no, s) -
  • Tomato(chopped, medium) - 1 no
  • Table salt - 1/4 tsp
  • Onion(sweet;sliced, medium) - 1/2
Cuisine North Indian
Prep Time 30 minutes
Servings
people
Ingredients
  • Plain fat(free yoghurt - 1 cup) -
  • Tandoori spice mix - 1 tbsp
  • Fresh lemon juice - 1 tbsp
  • olive oil - 2 tsp
  • Garlic pods(chopped, medium) - 2 nos
  • Mango chutney - 1/4 cup
  • Chicken breast(uncooked, boneless and skinless) - 1 lb
  • Flour tortilla, 6(medium) - 4 no, s) -
  • Tomato(chopped, medium) - 1 no
  • Table salt - 1/4 tsp
  • Onion(sweet;sliced, medium) - 1/2
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. In a gallon-size sealable plastic bag, mix 1/2 cup of yoghurt, spice mix, lemon juice, oil, garlic and salt.
  2. Add the chicken into it.
  3. Seal the bag, squeezing out any air.
  4. Refrigerate, turning the bag occasionally, at least for 6 hours or overnight.
  5. Meanwhile, in a small bowl, mix the chutney and the remaining yoghurt.
  6. Refrigerate, covered, until ready to use.
  7. Preheat the broiler; line the broiler rack with foil and spray with nonstick cooking spray.
  8. Transfer the chicken and the marinade to the rack.
  9. Broil 6 inch from heat until cooked through and lightly crispy, 7 - 8 mins on each side.
  10. Cool slightly, then cut into strips.
  11. Heat tortillas according to package directions; spread with the yoghurt mixture.
  12. Place the chicken, tomato and onion down the center of each tortilla; fold into bi-fold rolls.
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