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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
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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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