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
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.