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
cloves garlic, peeled
(3-inch) piece fresh ginger, peeled and roughly chopped
small red onion, roughly chopped, plus 1/4 of the onion, thinly sliced
plus 2 tablespoons 2% Greek yogurt
hot paprika, divided
boneless, skinless chicken thighs
chopped fresh cilantro
whole wheat flatbread wraps
large pieces Romaine lettuce
grape tomatoes, halved
In This Recipe
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.
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.
Meanwhile, in small bowl, stir together cilantro, salt, and remaining 1/2 cup yogurt and 1/4 teaspoon paprika.
Build wraps using flatbread, lettuce, tomatoes, sliced onion, chicken and yogurt mixture.