Tandoori Chicken Wraps Recipes

TANDOORI CHICKEN WRAPS

Steps:

• In a large bowl, combine all the ingredients. Cover and refrigerate for at least 30 minutes and up to 12 hours.
• Prepare a hot fire for grilling or preheat a gas grill. Brush the grill rack with olive oil.
• Grill the chicken over indirect heat, covered, until cooked through, 6 to 7 minutes per side, depending on the thickness. Remove from the heat and let cool slightly.
• While the chicken is cooking, in a smallish bowl, combine all the ingredients. Cover and refrigerate.
• Transfer the cooked chicken to a cutting board and thinly slice. Arrange the chicken on a platter. Arrange the naan, pita, or tortillas on another platter. Set out the mint-yogurt dressing.
• Instruct everyone at the table to pile several slices of chicken in a tortilla or pita, add some lettuce if desired, spoon some dressing on top, roll into a wrap, and devour.

TANDOORI CHICKEN WRAPS

Steps:

• For yogurt marinade: Combine first 8 ingredients.
• Cut chicken into bite-size pieces and stir into yogurt until completely covered. Cover and marinate in refrigerator for at least one hour.
• For yogurt sauce: Combine yogurt, cucumber, onion, black pepper, salt and red chili powder. Stir until smooth. Refrigerate until ready to serve.
• Heat oil in skillet over medium-high heat.
• Add chicken and all the marinade to skillet and cook for about 20 minutes or until chicken is cooked through. You may need to drain some liquid from the skillet while this cooks as you want to end up with only enough sauce to coat the chicken.
• To serve: You may cool the chicken pieces slightly before serving or keep them hot. You may warm the tortillas, if desired, too. Roll up the wrap with the chicken, yogurt sauce, lettuce or spinach leaves, chutney, rice, tomatoes, radishes and whatever else you like.

CHICKEN TANDOORI WRAPS

Steps:

• In the small bowl of a food processor, whizz the chillies, garlic and ginger until finely chopped. Add the yogurt and three-quarters of the coriander, whizz until well mixed, then season. Weigh out 175g of the yogurt mixture into a large bowl, stir in the curry powder, then add the chicken and mix well to coat.
• Heat oven to 180C/160C fan/gas 4. Line a baking tray with foil, spread the chicken out on it and bake for 30 mins on the top shelf.
• Meanwhile, toss the remaining yogurt mixture with the onion, tomatoes and remaining coriander. Divide the chicken and salad between some warm chapatis, roll up and serve.