Tandoori Chicken Wraps with Mint Yogurt Chutney

A delightful fusion of rich spices and refreshing chutney, these Tandoori Chicken Wraps offer a burst of flavor in every bite. Perfect for a quick lunch or a light dinner, they capture the essence of Indian cuisine with a contemporary twist.

Ingredients

For the Chicken Marinade:
🥛 1 cup plain yogurt
🧄 1 tablespoon garlic paste
🧄 1 tablespoon ginger paste
🫒 3 tablespoons olive oil
🌶️ 1 tablespoon tandoori spice
🌶️ 1 tablespoon paprika
🌿 1/2 tablespoon garam masala
🍛 1/2 teaspoon turmeric
🌶️ 1/2 teaspoon Kashmiri chili
🧂 1/2 tablespoon salt
🍋 The juice of half a lemon
🍗 4 chicken breasts, cut into strips (or use chicken tenders)

For the Mint Yogurt Chutney:
🌿 1 cup cilantro
🌿 1 cup fresh mint
🧄 1 clove garlic
🌶️ 1 jalapeño
🍋 The juice of half a lemon
🧂 Salt to taste
🧂 Black pepper to taste
🥛 1 cup plain yogurt

Additional:
🫓 Naan
🧅 Red onion
🌿 Cilantro for garnish

Instructions

1- Prepare the Chicken:

• Begin by cutting the chicken breasts into strips or alternatively, use chicken tenders.
• In a large bowl, combine the yogurt, garlic paste, ginger paste, olive oil, tandoori spice, paprika, garam masala, turmeric, Kashmiri chili, salt, and lemon juice. Mix thoroughly.
• Add the chicken to the marinade, ensuring each piece is well coated. Cover and marinate in the refrigerator for at least 2 hours, or ideally overnight for deeper flavor.

2- Cook the Chicken:

• Preheat your oven to 450°F (232°C).
• Line a baking tray with parchment paper. Arrange the marinated chicken strips on the tray.
• Bake for 25 minutes, or until the chicken is fully cooked and tender.

3- Prepare the Mint Yogurt Chutney:

• In a food processor, combine cilantro, mint, garlic, jalapeño, lemon juice, salt, black pepper, and yogurt. Blend until you achieve a smooth, creamy consistency. Adjust seasoning to taste.

4- Assemble the Wraps:

• Warm the naan. Place a generous amount of tandoori chicken in the center of each naan.
• Drizzle with mint yogurt chutney.
• Top with sliced red onion and cilantro for garnish.
• Roll up the naan tightly to form a wrap.

Prep Time: 15 minutes (plus marination time)
Cook Time: 25 minutes
Total Time: Approximately 3 hours including marination
Equipment: Oven, baking tray, parchment paper, food processor
Servings: 4
Calories per Serving: 350 kcal
Nutrition per Serving:

• Protein: 30g
• Fats: 18g
• Carbohydrates: 15g

Cooking Tips:

• For additional flavor, grill the chicken instead of baking.
• Adjust the spices according to your heat preference.

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Tandoori Chicken Wraps