Chicken

Tandoori Chicken Wraps

by:
February  4, 2014
4
1 Ratings
Tandoori Chicken Wraps
  • Serves 4
Author Notes

Even though I haven’t yet visited India, this sandwich is made with tandoori chicken. Is this authentic? Well, my marinade is adapted from a well-loved (by me) Food Network Magazine recipe, so you do the math. However, I can guarantee you that the chicken is super tender and seasoned in good stuff like fresh ginger, tomato paste, hot paprika and garlic. Wrapped up in a soft flatbread with some cilantro-flecked Greek yogurt and crunchy veggies, this flavor-packed tandoori chicken wrap that brings Indian street food to your home dinner table. —foxeslovelemons

What You'll Need
Ingredients
  • 2 cloves garlic, peeled
  • 1 (3-inch) piece fresh ginger, peeled and roughly chopped
  • 1/2 small red onion, roughly chopped, plus 1/4 of the onion, thinly sliced
  • 1/2 cup plus 2 tablespoons 2% Greek yogurt
  • 1 tablespoon olive oil
  • 4 teaspoons tomato paste
  • 2 teaspoons hot paprika, divided
  • 1-1/2 teaspoons ground coriander
  • 1-1/2 teaspoons ground cumin
  • 1 pound boneless, skinless chicken thighs
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon kosher salt
  • 4 whole wheat flatbread wraps
  • 4 large pieces Romaine lettuce
  • 1/2 cup grape tomatoes, halved
Directions
  1. In blender or food processor, process garlic, ginger, chopped onion, 2 tablespoons yogurt, oil, tomato paste, 1-3/4 teaspoons paprika, coriander and cumin until it forms a mostly smooth paste (there will be a few chunks, that’s OK). Place chicken in large zip-top bag; pour marinade over chicken. Seal bag and refrigerate at least 2 hours or up to overnight.
  2. Preheat oven to 400 degrees F. Remove chicken from marinade; discard marinade. Place chicken on rimmed baking pan and bake 18 to 20 minutes or until internal temperature reaches 165 degrees F, turning once. Transfer chicken to cutting board; let stand 5 minutes. Slice chicken crosswise into 1/2-inch pieces.
  3. Meanwhile, in small bowl, stir together cilantro, salt, and remaining 1/2 cup yogurt and 1/4 teaspoon paprika.
  4. Build wraps using flatbread, lettuce, tomatoes, sliced onion, chicken and yogurt mixture.
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1 Review

judy
judy July 30, 2016
I make a curry chicken salad recipe that is somewhat like this. Roasted chicken, cut up in small pieces then blended with a sauce or mayo with my curry powder blend. I like to throw in chopped apples and raisins. Maybe more like a curry chicken waldorf salad. But delicious as a sandwich. i'll certainly give this sandwich profile a try!