Easy Tandoori Chicken Wrap
Juicy spiced tandoori chicken folded into a soft corn tortilla — simple, filling, and as suited to a quick lunch as to dinner or something eaten on the move. We build ours on Deli Sun Full Grain Corn Tortillas, one of the Deli Sun lines we distribute. They are soft but sturdy, with a gentle corn flavour that suits the tandoori spicing, and they turn just as readily into tacos or a base for a quick homemade pizza. Serving size: 5
Ingredients List
- For the chicken
- 250 g boneless chicken breast
- ¼ cup plain yogurt
- 1 ½ tbsp tandoori masala
- 1 tbsp ginger garlic paste
- 2 tsp lemon juice
- 1 tsp garam masala
- ½ tsp chilli powder
- ½ tsp coriander powder
- ½ tsp cumin powder
- ¼ tsp salt
- 1/8 tsp red food colouring (powder)
- 1 tbsp olive oil
- For the wrap sauce
- 2 tbsp plain yogurt
- 1 tbsp mayonnaise
- 1 tsp lemon juice
- ¼ tsp dried mixed herbs
- For assembling the wrap
- 5 Deli Sun Full Grain Corn Tortillas (6 inch)
- 1 cup roughly chopped lettuce
- ¼ onion (thinly sliced)
- 1 tbsp finely chopped coriander leaves
Step-by-Step Method
- 1
First, defrost the 250g boneless chicken breast. Then cut to 2-inch long, 2-inch-wide, thin pieces.
- 2
In a large bowl, mix ¼ cup plain yogurt, 1 ½ tbsp tandoori masala, 1 tbsp ginger garlic paste, 2 tsp lemon juice, 1 tsp garam masala, ½ tsp chilli powder, ½ tsp coriander powder, ½ tsp cumin powder, ¼ tsp salt, and 1/8 tsp red food colouring (powder). Add the 250g boneless chicken breast in, cover the bowl and let it marinate for an hour.
- 3
Meanwhile, to prepare the sauce, mix 2 tbsp plain yogurt, 1 tbsp mayonnaise, 1 tsp lemon juice and ¼ tsp dried mixed herbs in a bowl and set aside.
- 4
To a small pot, add 1 tbsp olive oil and heat it up on a medium high for 30 seconds. Add the marinated chicken and sauté until a dark crust forms and the chicken is fully cooked through. This takes about 14-15 minutes. When cooked, the chicken will be white inside.
- 5
Heat up a pan on high heat and warm up the 5 Deli Sun Full Grain Corn Tortillas for 15-20 seconds on each side.
- 6
Spread 1 ½ tsp sauce on each tortilla and divide 1 cup roughly chopped lettuce evenly among the tortillas. Then divide the chicken into five portions and place them on top of the tortillas. Divide the ¼ onion (thinly sliced) and 1 tbsp finely chopped coriander leaves evenly and place them on top of the tortillas. Then fold up the sides, over the filling and seal with a toothpick.
- 7
Place the wraps folded side down on a pan and heat up again for 2 minutes on low heat for each side, until lightly golden. This will allow the wraps to close up nicely. The tandoori chicken wraps are now ready to enjoy!