This healthy wrap takes inspiration from Indian cuisine with tandoori spiced chicken breast and garlic naan. The chicken is topped with some sliced red onion, julienned cucumber and a little garlic mayo along with some jarred chutney we added. Is anyone else a die hard Indian food fan? My family absolutely loves it and it is so flavorful. I am adding a link to some of the Indian pickles/chutney we like on my Favorite Items. If you have never tried these, they are very strongly flavored, and so you eat a small amount along with the food.
I used frozen naan from this amazing Indian market that just opened near us. You can also make your own if you are feeling inspired. I sometimes do and my recipe is here. The frozen stuff is pretty good though and it worked great here. I just put the frozen pieces in a skillet with a little butter until they were hot and a little toasted.
You definitely get more punch to this wrap if you marinate the chicken overnight before cooking. Since the meat is highly spiced, you can get away with seasoning right before cooking, but if you have the time, do it ahead.
Tandoori Chicken Wraps
Ingredients
- 1.5 lbs boneless skinless chicken breasts cut into bite size strips
- 3 tbsp olive oil
- 1/4 cup plain whole milk yogurt
- 1 tbsp minced fresh ginger
- 1 tbsp minced fresh garlic
- 2 tsp garam masala link on my favorites page
- 2 tsp salt
- 2 tsp cumin
- 2 tsp mild chili powder I used Kashmiri chili powder – link on my favorites page
- 1/2 tbsp turmeric
- 1 tsp coriander
- juice of 1 lime or 2 packets true lime link on my favorite items
- naan for serving
- cucumber julienned for serving
- sliced red onion for serving
- mayo for serving I added a bit of garlic to mayo for more flavor
- chutney for serving link on my favorites page
Instructions
- Combine the chicken and 1 tbsp of oil along with the yogurt, ginger, garlic and spices and mix very well. Marinate overnight if you can.
- Heat a skillet with the other 2 tbsp of oil. Add the chicken pieces and cover and cook over medium low heat until the chicken is mostly cooked through. Remove the top and allow it brown up a bit more.
- Heat the naan in a skillet with a little butter to toast it. Layer on the chicken, cucumbers, onions and mayo. Roll into a wrap and serve.