# Tandoori Chicken Wraps

High protein tandoori chicken wraps packed with flavour – perfect for meal prep, lunch and dinner.

- Servings: 5 servings
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

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

## Instructions

1. Butterfly the chicken breast and slice it into thin strips; alternatively, you can dice it or leave it whole and slice it after cooking.
2. Add the sliced chicken to a bowl.
3. Add 1/4 cup (60g) of high-protein yogurt to the chicken.
4. Add 2 teaspoons (8g) of garam masala to the bowl.
5. Add 2 teaspoons (8g) of ground cumin.
6. Add 1 1/2 teaspoons (6g) of ground turmeric.
7. Add 1 teaspoon (4g) of ground coriander.
8. Add 1 teaspoon (4g) of sweet paprika.
9. Add 1 teaspoon (4g) of Kashmiri chili powder (or chili of your choice).
10. Grate 2 garlic cloves into the bowl.
11. Grate 5g (0.2oz) of peeled ginger into the bowl.
12. Season with a pinch of salt.
13. Season with ground or cracked pepper.
14. Mix all ingredients to combine thoroughly, using a spatula or glove to avoid turmeric staining.
15. Marinate the chicken for a minimum of 30 minutes.
16. Grate half a Lebanese cucumber on the largest side of a box grater.
17. Add the grated cucumber to a cloth or towel and squeeze out as much moisture as possible into a bowl.
18. Add 3/4 cup (180g) of high-protein yogurt into a clean bowl.
19. Add the squeezed cucumber into the yogurt bowl.
20. Squeeze in the juice from about half a lemon.
21. Roughly chop 5g (0.2oz) of coriander (cilantro), ensuring no large leaves or stems.
22. Add the chopped coriander into the yogurt bowl.
23. Season to taste with salt and pepper.
24. Mix thoroughly to ensure everything is evenly incorporated and check for acidity and seasoning.
25. Slice half a red onion into thin strips for the wrap fillings.
26. Place a large pan onto your stovetop and place this over a high heat.
27. When the pan is hot, lightly coat it with spray oil.
28. Add the marinated chicken to the pan and spread it out so it's not stuck together.
29. Let the chicken sit for about 1 to 1.5 minutes to build a crust, then start mixing it through.
30. Repeat the process of letting the chicken sit to build color and mixing, for a total of 5 to 6 minutes, or until cooked through.
31. Take one high-protein wrap and spread 40g (1.4oz) of the prepared Raita sauce on it.
32. Place 200g (7.05oz) of the cooked Tandoori chicken over the Raita sauce.
33. Top the chicken with a portion of the sliced red onion.
34. Add some fresh coriander (cilantro) on top of the onion.
35. Add a little bit more Raita sauce over the coriander.
36. Finish the wrap with one baby romaine lettuce leaf.
37. Fold the sides of the wrap inwards, then roll it tightly from the bottom, tucking it in as best as possible to secure the fillings.
38. Wrap the assembled Tandoori chicken wrap in foil, food-safe paper, or store in an airtight container or Ziploc bag.
39. Slice the wrap in half and serve.

## Equipment

- Knife
- Cutting board
- Mixing bowls
- Measuring cups
- Measuring spoons
- Microplane
- Cloth or towel
- Large pan
- Spatula
- Tongs
- Food safe paper
- Air tight containers
- Ziplock 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.

## Source

- Original video: https://www.youtube.com/watch?v=5Rt1foKRqIk
- Recipe page: https://www.cliprecipe.com/recipe/ac345b22-3390-496c-bb48-95241da3d01b
- Extracted: 2025-09-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt