Tandoori Chicken Wraps

Serves 5
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Directions

  1. 1Butterfly the chicken breast and slice it into thin strips; alternatively, you can dice it or leave it whole and slice it after cooking.
  2. 2Butterfly the chicken breast and slice it into thin strips; alternatively, you can dice it or leave it whole and slice it after cooking.
  3. 3Butterfly the chicken breast and slice it into thin strips; alternatively, you can dice it or leave it whole and slice it after cooking.
  4. 4Add the sliced chicken to a bowl.
  5. 5Add the sliced chicken to a bowl.
  6. 6Add the sliced chicken to a bowl.
  7. 7Add 1/4 cup (60g) of high-protein yogurt to the chicken.
  8. 8Add 1/4 cup (60g) of high-protein yogurt to the chicken.
  9. 9Add 1/4 cup (60g) of high-protein yogurt to the chicken.
  10. 10Add 2 teaspoons (8g) of garam masala to the bowl.
  11. 11Add 2 teaspoons (8g) of garam masala to the bowl.
  12. 12Add 2 teaspoons (8g) of garam masala to the bowl.
  13. 13Add 2 teaspoons (8g) of ground cumin.
  14. 14Add 2 teaspoons (8g) of ground cumin.
  15. 15Add 2 teaspoons (8g) of ground cumin.
  16. 16Add 1 1/2 teaspoons (6g) of ground turmeric.
  17. 17Add 1 1/2 teaspoons (6g) of ground turmeric.
  18. 18Add 1 1/2 teaspoons (6g) of ground turmeric.
  19. 19Add 1 teaspoon (4g) of ground coriander.
  20. 20Add 1 teaspoon (4g) of ground coriander.
  21. 21Add 1 teaspoon (4g) of ground coriander.
  22. 22Add 1 teaspoon (4g) of sweet paprika.
  23. 23Add 1 teaspoon (4g) of sweet paprika.
  24. 24Add 1 teaspoon (4g) of sweet paprika.
  25. 25Add 1 teaspoon (4g) of Kashmiri chili powder (or chili of your choice).
  26. 26Add 1 teaspoon (4g) of Kashmiri chili powder (or chili of your choice).
  27. 27Add 1 teaspoon (4g) of Kashmiri chili powder (or chili of your choice).
  28. 28Grate 2 garlic cloves into the bowl.
  29. 29Grate 2 garlic cloves into the bowl.
  30. 30Grate 2 garlic cloves into the bowl.
  31. 31Grate 5g (0.2oz) of peeled ginger into the bowl.
  32. 32Grate 5g (0.2oz) of peeled ginger into the bowl.
  33. 33Grate 5g (0.2oz) of peeled ginger into the bowl.
  34. 34Season with a pinch of salt.
  35. 35Season with a pinch of salt.
  36. 36Season with a pinch of salt.
  37. 37Season with ground or cracked pepper.
  38. 38Season with ground or cracked pepper.
  39. 39Season with ground or cracked pepper.
  40. 40Mix all ingredients to combine thoroughly, using a spatula or glove to avoid turmeric staining.
  41. 41Mix all ingredients to combine thoroughly, using a spatula or glove to avoid turmeric staining.
  42. 42Mix all ingredients to combine thoroughly, using a spatula or glove to avoid turmeric staining.
  43. 43Marinate the chicken for a minimum of 30 minutes.
  44. 44Marinate the chicken for a minimum of 30 minutes.
  45. 45Marinate the chicken for a minimum of 30 minutes.
  46. 46Grate half a Lebanese cucumber on the largest side of a box grater.
  47. 47Grate half a Lebanese cucumber on the largest side of a box grater.
  48. 48Grate half a Lebanese cucumber on the largest side of a box grater.
  49. 49Add the grated cucumber to a cloth or towel and squeeze out as much moisture as possible into a bowl.
  50. 50Add the grated cucumber to a cloth or towel and squeeze out as much moisture as possible into a bowl.
  51. 51Add the grated cucumber to a cloth or towel and squeeze out as much moisture as possible into a bowl.
  52. 52Add 3/4 cup (180g) of high-protein yogurt into a clean bowl.
  53. 53Add 3/4 cup (180g) of high-protein yogurt into a clean bowl.
  54. 54Add 3/4 cup (180g) of high-protein yogurt into a clean bowl.
  55. 55Add the squeezed cucumber into the yogurt bowl.
  56. 56Add the squeezed cucumber into the yogurt bowl.
  57. 57Add the squeezed cucumber into the yogurt bowl.
  58. 58Squeeze in the juice from about half a lemon.
  59. 59Squeeze in the juice from about half a lemon.
  60. 60Squeeze in the juice from about half a lemon.
  61. 61Roughly chop 5g (0.2oz) of coriander (cilantro), ensuring no large leaves or stems.
  62. 62Roughly chop 5g (0.2oz) of coriander (cilantro), ensuring no large leaves or stems.
  63. 63Roughly chop 5g (0.2oz) of coriander (cilantro), ensuring no large leaves or stems.
  64. 64Add the chopped coriander into the yogurt bowl.
  65. 65Add the chopped coriander into the yogurt bowl.
  66. 66Add the chopped coriander into the yogurt bowl.
  67. 67Season to taste with salt and pepper.
  68. 68Season to taste with salt and pepper.
  69. 69Season to taste with salt and pepper.
  70. 70Mix thoroughly to ensure everything is evenly incorporated and check for acidity and seasoning.
  71. 71Mix thoroughly to ensure everything is evenly incorporated and check for acidity and seasoning.
  72. 72Mix thoroughly to ensure everything is evenly incorporated and check for acidity and seasoning.
  73. 73Slice half a red onion into thin strips for the wrap fillings.
  74. 74Slice half a red onion into thin strips for the wrap fillings.
  75. 75Slice half a red onion into thin strips for the wrap fillings.
  76. 76Place a large pan onto your stovetop and place this over a high heat.
  77. 77Place a large pan onto your stovetop and place this over a high heat.
  78. 78Place a large pan onto your stovetop and place this over a high heat.
  79. 79When the pan is hot, lightly coat it with spray oil.
  80. 80When the pan is hot, lightly coat it with spray oil.
  81. 81When the pan is hot, lightly coat it with spray oil.
  82. 82Add the marinated chicken to the pan and spread it out so it's not stuck together.
  83. 83Add the marinated chicken to the pan and spread it out so it's not stuck together.
  84. 84Add the marinated chicken to the pan and spread it out so it's not stuck together.
  85. 85Let the chicken sit for about 1 to 1.5 minutes to build a crust, then start mixing it through.
  86. 86Let the chicken sit for about 1 to 1.5 minutes to build a crust, then start mixing it through.
  87. 87Let the chicken sit for about 1 to 1.5 minutes to build a crust, then start mixing it through.
  88. 88Repeat the process of letting the chicken sit to build color and mixing, for a total of 5 to 6 minutes, or until cooked through.
  89. 89Repeat the process of letting the chicken sit to build color and mixing, for a total of 5 to 6 minutes, or until cooked through.
  90. 90Repeat the process of letting the chicken sit to build color and mixing, for a total of 5 to 6 minutes, or until cooked through.
  91. 91Take one high-protein wrap and spread 40g (1.4oz) of the prepared Raita sauce on it.
  92. 92Take one high-protein wrap and spread 40g (1.4oz) of the prepared Raita sauce on it.
  93. 93Take one high-protein wrap and spread 40g (1.4oz) of the prepared Raita sauce on it.
  94. 94Place 200g (7.05oz) of the cooked Tandoori chicken over the Raita sauce.
  95. 95Place 200g (7.05oz) of the cooked Tandoori chicken over the Raita sauce.
  96. 96Place 200g (7.05oz) of the cooked Tandoori chicken over the Raita sauce.
  97. 97Top the chicken with a portion of the sliced red onion.
  98. 98Top the chicken with a portion of the sliced red onion.
  99. 99Top the chicken with a portion of the sliced red onion.
  100. 100Add some fresh coriander (cilantro) on top of the onion.
  101. 101Add some fresh coriander (cilantro) on top of the onion.
  102. 102Add some fresh coriander (cilantro) on top of the onion.
  103. 103Add a little bit more Raita sauce over the coriander.
  104. 104Add a little bit more Raita sauce over the coriander.
  105. 105Add a little bit more Raita sauce over the coriander.
  106. 106Finish the wrap with one baby romaine lettuce leaf.
  107. 107Finish the wrap with one baby romaine lettuce leaf.
  108. 108Finish the wrap with one baby romaine lettuce leaf.
  109. 109Fold the sides of the wrap inwards, then roll it tightly from the bottom, tucking it in as best as possible to secure the fillings.
  110. 110Fold the sides of the wrap inwards, then roll it tightly from the bottom, tucking it in as best as possible to secure the fillings.
  111. 111Fold the sides of the wrap inwards, then roll it tightly from the bottom, tucking it in as best as possible to secure the fillings.
  112. 112Wrap the assembled Tandoori chicken wrap in foil, food-safe paper, or store in an airtight container or Ziploc bag.
  113. 113Wrap the assembled Tandoori chicken wrap in foil, food-safe paper, or store in an airtight container or Ziploc bag.
  114. 114Wrap the assembled Tandoori chicken wrap in foil, food-safe paper, or store in an airtight container or Ziploc bag.
  115. 115Slice the wrap in half and serve.
  116. 116Slice the wrap in half and serve.
  117. 117Slice the wrap in half and serve.

Ingredients

  • 1 kg Chicken Breast
  • 1 kg Chicken Breast
  • 1 kg Chicken Breast
  • 0.25 cup High Protein Yogurt
  • 0.25 cup High Protein Yogurt
  • 0.25 cup High Protein Yogurt
  • 2 tsp Garam Masala
  • 2 tsp Garam Masala
  • 2 tsp Garam Masala
  • 2 tsp Ground Cumin
  • 2 tsp Ground Cumin
  • 2 tsp Ground Cumin
  • 1.5 tsp Ground Turmeric
  • 1.5 tsp Ground Turmeric
  • 1.5 tsp Ground Turmeric
  • 1 tsp Ground Coriander
  • 1 tsp Ground Coriander
  • 1 tsp Ground Coriander
  • 1 tsp Sweet Paprika
  • 1 tsp Sweet Paprika
  • 1 tsp Sweet Paprika
  • 1 tsp Kashmiri Chilli Powder
  • 1 tsp Kashmiri Chilli Powder
  • 1 tsp Kashmiri Chilli Powder
  • 2 Garlic Cloves
  • 2 Garlic Cloves
  • 2 Garlic Cloves
  • 5 g Ginger
  • 5 g Ginger
  • 5 g Ginger
  • Salt
  • Salt
  • Salt
  • Cracked Black Pepper
  • Cracked Black Pepper
  • Cracked Black Pepper
  • 0.75 cup High Protein Yogurt
  • 0.75 cup High Protein Yogurt
  • 0.75 cup High Protein Yogurt
  • 0.5 Cucumber
  • 0.5 Cucumber
  • 0.5 Cucumber
  • 0.5 Lemon
  • 0.5 Lemon
  • 0.5 Lemon
  • 5 g Coriander
  • 5 g Coriander
  • 5 g Coriander
  • 5 High Protein Wraps
  • 5 High Protein Wraps
  • 5 High Protein Wraps
  • 0.5 Red Onion
  • 0.5 Red Onion
  • 0.5 Red Onion
  • 1 Baby Romaine Leaf
  • 1 Baby Romaine Leaf
  • 1 Baby Romaine Leaf

Equipment

KnifeCutting boardMixing bowlsMeasuring cupsMeasuring spoonsMicroplaneCloth or towelLarge panSpatulaTongsFood safe paperAir tight containersZiplock bags

Tips

  • To prevent the Raita sauce from being soggy or watery, squeeze out as much moisture as possible from the grated cucumber.
  • When cooking the chicken, let it sit for about a minute to a minute and a half to build a crust before mixing it through. Repeat this to build color and prevent overcooking.
  • For assembling, place the Raita down first, then the Tandoori chicken, followed by red onion, coriander, and finally a lettuce leaf.
  • When wrapping, fold the sides in and then roll it over, tucking it in as best as possible. Store it on the seam.
  • For storing fully assembled wraps, place them in the fridge for up to 4 days.
  • If freezing, only freeze the cooked Tandoori chicken and allow it to thaw overnight before reheating or eating cold, to avoid soggy wraps.