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Tandoori Chicken Wrap

This Tandoori chicken wrap combines the smoky, spicy taste of tandoori chicken with fresh, crunchy slaw and tangy pickled onions, all wrapped up in a soft tortilla. It’s perfect for a quick lunch or a hearty snack and will surely become a favorite!

Tandoori Chicken Wrap cut in half.

Step by Step Video Instructions

Ingredient Notes

Chicken Breast: Use boneless, skinless chicken breast cut into strips for quick and even cooking. Chicken thighs can also be used for a juicier texture.

Yogurt: Acts as a tenderizer and helps meld all the spices in the marinate together.

Ginger Garlic Paste: Provides a robust, aromatic base for the marinade. Freshly-made paste is ideal, but store-bought versions are convenient and effective.

Ghee: Adds a rich, buttery flavor to the marinade. If ghee is unavailable, substitute with clarified butter or a high-smoke point oil like canola or vegetable oil.

Kashmiri Red Chili Powder: Offers vibrant color and a mild heat. If unavailable, paprika can be used as a substitute.

Tandoori Masala: A spice blend essential for the characteristic tandoori flavor.

Lime Juice: Fresh lime juice brightens the flavors in the marinade. Lemon juice can also be used as a substitute if lime juice is unavailable.

Kasuri Methi (Dried Fenugreek Leaves): Adds a unique, slightly bitter flavor that enhances the overall taste.

Tortilla Wraps: Use soft, large tortilla wraps. Whole wheat or gluten-free tortillas can be substituted based on your dietary preference.

Optional Ingredients:

Herb and Yogurt Slaw: Adds a refreshing crunch to the wrap. Use fresh mint leaves, cilantro, green chili, lime juice, and plain yogurt for a zesty dressing. Store-bought coleslaw mix can be a time-saving alternative.

Pickled Red Onion: Adds a tangy and crunchy element to the wrap. To make, slice a red onion and marinate in lime juice and salt. If short on time, store-bought pickled onions can be used.

Tandoori chicken wrap with toppings of slaw and pickled onions.

Expert Tips

Marination Time: For the best flavor and tenderness, marinate the chicken for at least 30 minutes. If possible, marinate overnight in the refrigerator to allow the spices to fully penetrate the meat.

Cooking Chicken: Cook the chicken in batches to avoid overcrowding the pan. This ensures that each piece of chicken gets a charred sear.

Storage and Leftovers

You can enjoy your leftover Tandoori chicken wraps either hot or cold. Here’s how to store and prepare them:

For Cold Wraps

Storage: You can store the assembled wraps in the refrigerator for up to 3 days. Wrap each one tightly in plastic wrap or foil to keep them fresh.

Serving: Cold wraps are perfect for a quick lunch or a grab-and-go meal. Simply take them out of the fridge and enjoy without the need for reheating.

For Hot Wraps

Storage: Allow any leftover Tandoori chicken to cool to room temperature before transferring it to an airtight container. Store the chicken, slaw, and pickled onions separately in the refrigerator for up to 3 days.

Reheating: To reheat the chicken, place it in a non-stick pan over medium heat until hot throughout.

Assembling: Assemble by layering the reheated chicken, slaw, and pickled onions onto the tortillas, then fold and enjoy.

Tandoori Chicken Wrap on a plate.

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Tandoori Chicken Wrap cut in half.

Tandoori Chicken Wrap

This Tandoori chicken wrap combines the smoky, spicy taste of tandoori chicken with fresh, crunchy slaw and tangy pickled onions, all wrapped up in a soft tortilla. It's perfect for a quick lunch or a hearty snack, and is sure to become a favorite!
5 from 1 vote
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Dish, Snack
Cuisine Indian
Servings 4 wraps
Calories 346 kcal

Ingredients
 
 

For the Tandoori Chicken:

  • 500 g Chicken Breast cut into strips
  • 50 g Yogurt
  • 10 g Ginger Garlic Paste
  • 1 Tbsp Ghee
  • 1 Tsp Salt
  • 1 Tsp Kashmiri Red Chilli Powder
  • 1 Tsp Tandoori Masala
  • ½ Tsp Kasuri Methi Dried Fenugreek Leaves
  • ½ Lime juiced

Herb and Yogurt Slaw (optional):

  • 25 g Mint Leaves
  • 25 g Cilantro Coriander
  • 1 Green Chili deseeded
  • ½ Lime juiced
  • 1 tbsp Water to blend
  • 200 g Plain Yogurt
  • 2 Tsp Chaat Masala
  • Salt to taste
  • 200 g Cabbage shredded
  • 80 g Green Bell Pepper thinly sliced

For the Pickled Onions (optional):

  • 1 Red Onion thinly sliced
  • Juice of 1 Lime
  • ½ Tsp Salt

For the Wrap:

  • 4 Tortilla Wraps

Instructions
 

Marinate the Chicken:

  • In a large bowl, combine yogurt, ghee, salt, Kashmiri red chili powder, tandoori masala, kasuri methi, ginger garlic paste, and lime juice. Add chicken strips and marinate for at least 30 minutes, ideally overnight in the fridge.

Cook the Chicken:

  • Heat a non-stick pan over medium heat and cook the chicken in batches, 3-4 minutes per side, until fully cooked.

Pickled Onions (optional):

  • In a small bowl, mix red onion, lime juice, and salt. Set aside in the fridge for at least 1 hour.

Herb and Yogurt Slaw (optional):

  • Blend mint, cilantro, green chili, lime juice, salt, and a little water in a blender until smooth.
  • In a large bowl, mix plain yogurt, chaat masala, and the prepared green chutney. Adjust with salt as needed.
  • Combine the yogurt dressing with shredded cabbage and sliced green bell pepper.

Assemble the Wrap:

  • Warm each tortilla in a sauté pan over medium heat for 10-20 seconds on each side.
  • On each tortilla, layer the herb and yogurt slaw, cooked tandoori chicken, and pickled onions.
  • Fold in the ends and roll up the wrap tightly. Slice and serve immediately.

Notes

  • If you’re short on time, you can also use store-bought slaw and pickled onions.
  • Make sure to cook your chickens in batches to get that nice Tandoori chicken charred flavor.

Nutrition

Calories: 346kcalCarbohydrates: 31gProtein: 32gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 76mgSodium: 1586mgPotassium: 821mgFiber: 5gSugar: 8gVitamin A: 833IUVitamin C: 46mgCalcium: 180mgIron: 3mg
Keyword Tandoori Chicken Wrap
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