Tandoori Chicken Wrap Recipe

In the mood for something spicy, filling and fresh, that you can even take on-the-go? Then you’ve got to try this Tandoori Chicken Wrap Recipe!

Tandoori Chicken Wrap

A quick and easy meal you can make and take with you to eat at work, at school or at home on a busy day. 

Prep time: 15 mins + 2 hours marinating time

Cook time: 10 mins

Total time: 25 mins + 2 hours marinating time
Serves: 2
Dietary preferences: Nut-free

Ingredients:

Tandoori Paste

• ½ lemon, juiced
• 2cm fresh ginger, peeled and finely grated
• 1 garlic clove, crushed
• ½ tsp salt
• ¼ tsp smoked paprika
• 1 tsp cayenne powder
• ½ tbsp garam masala
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp turmeric
• 1 tsp chilli powder
• 1 tbsp oil
• 1 tbsp low-fat plain yoghurt

Minted Yoghurt

• 1 tbsp low-fat plain yoghurt
• ½ tbsp chopped fresh mint
• crushed garlic, to taste
• lemon juice, to taste
• salt and ground black pepper, to taste

Chicken Wrap

• 125g chicken breast fillet, cut into thin strips
• ½ medium carrot, cut into matchsticks
• ½ medium cucumber, cut into matchsticks
• 20g reduced-fat cheese, grated
• 1 large handful baby spinach leaves
• 1 wholemeal wrap

Method:

1. To make the tandoori paste, place all the ingredients in a medium bowl and mix until well combined. Cover with plastic wrap and refrigerate until ready to use.

2. To make the minted yoghurt, place all the ingredients in a small bowl and mix until well combined. Cover with plastic wrap and refrigerate until ready to use.

3. Place the chicken strips in the bowl with the tandoori paste and stir to combine. Ensure that all the chicken is coated in the paste. Cover with plastic wrap and leave to marinate in the refrigerator for at least two hours or overnight, if possible.

4. Heat a non-stick fry pan over medium heat and spray lightly with oil spray. Add the chicken strips and cook for 3-4 minutes each side or until lightly browned and cooked through. Remove from the heat and set aside.

5. To serve, place the wrap on a serving plate and spread over the minted yoghurt. Place the spinach, carrot, cucumber, cheese and chicken down the middle of the wrap. Fold over the end and roll up to enclose the filling. Enjoy!