Tandoori Chicken Wrap

Name: Tandoori Chicken Wrap
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 400 g chicken breast (boneless, skinless, cut into 1-inch strips); 0.5 cup yogurt (thick, hung for 20 minutes); 2 tbsp ginger-garlic paste; 1 tbsp lemon juice (fresh); 2 tbsp tandoori masala (store-bought or homemade spice blend); 1 pinch red chili powder (for extra heat, adjust as preferred); 1 pinch turmeric powder; 1 pinch garam masala; 0.5 tsp salt (for marinade); 2 tbsp oil (for grilling); 2 cup atta (whole wheat flour for rotis); 0.75 cup water (for kneading dough, adjust as needed); 4 tbsp mint chutney (homemade green chutney); 1 pcs onion (medium, thinly sliced); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(115)

TASTE SCORE

8/10

Smoky, charred tandoori chicken strips wrapped in a soft flatbread with crisp onions, tangy chutney, and a cooling yogurt spread. A handheld street-style meal that brings the tandoor right to your kitchen.

PREP

30m

COOK

25m

SERVES

1 PIECE

486 cal

SERVINGS

METHOD · 6 STEPS

prep · ~30 min
Marinate the chicken.
1.In a bowl, combine yogurt, ginger-garlic paste, lemon juice, tandoori masala, red chili powder, turmeric, garam masala, and 0.5 tsp salt.
2.Add chicken strips and mix well to coat evenly.
3.Cover and refrigerate for at least 20 minutes.
4.Remove from fridge 10 minutes before cooking.
TIPFor deeper flavor, marinate up to 4 hours in the fridge.
knead · ~15 min
Make the roti dough.
1.In a large bowl, combine atta, 1 pinch salt, and 1 tsp oil.
2.Gradually add water, kneading until a soft, smooth dough forms.
3.Cover with a damp cloth and rest for 15 minutes.
TIPThe dough should be soft but not sticky — it should spring back slightly when pressed.
grill · ~15 min
Grill the tandoori chicken.
1.Heat 1 tbsp oil on a grill pan over medium-high heat.
2.Arrange marinated chicken strips in a single layer — do not crowd.
3.Cook 4-5 minutes per side until charred spots appear and chicken is cooked through.
4.Repeat with remaining oil and chicken. Transfer to a plate and rest 2 minutes.
TIPCharred edges are what give tandoori its signature smoky flavor — don't skip them.
fry · ~8 min
Roll and cook the rotis.
1.Divide dough into 4 equal portions and roll into balls.
2.Dust each ball with dry flour and roll out into thin 8-inch rounds.
3.Heat a tava over medium-high heat. Cook each roti 30 seconds on one side, flip, and cook 15 seconds on the other.
4.Press gently with a cloth for a slight puff. Stack and keep warm.
TIPDon't use oil on the tava — dry-cooked rotis stay softer for wrapping.
assemble
Assemble the wraps.
1.Lay a roti flat. Spread 1 tbsp mint chutney in the center.
2.Add a drizzle of whisked yogurt spread over the chutney.
3.Place grilled chicken strips in a line down the middle.
4.Top with sliced raw onion and a sprinkle of coriander leaves.
TIPSpread the fillings in a line, not all over — this makes rolling easier.
assemble
Roll and serve immediately.
Fold the bottom edge up over the filling, then fold both sides inward. Roll tightly toward the top edge. Wrap in parchment paper or serve seam-side down.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Marinate the chicken for at least 2 hours in the fridge to deepen the spice penetration and tenderness.
2
Char the chicken strips well on a grill pan — those dark spots are essential for the smoky tandoori flavor.
3
Rest the grilled chicken for 2 minutes before slicing to keep the juices locked inside.
4
Roll the rotis on a lightly floured surface and cook dry on a hot tava; oil makes them crisp, not soft.
5
Spread the yogurt and chutney in a straight line down the center of the roti for a clean, tight wrap.
6
Use thick, hung yogurt for the marinade and spread to avoid a watery wrap.

RECIPE VARIATIONS