Authentic Indian Tandoori Chicken Naan Wrap

Ingredients

For the Tandoori Chicken:

Chicken breast

2, boneless and skinless

Yogurt

1 cup

Lemon juice

2 tablespoons

Tandoori masala

2 tablespoons

Garlic paste

1 tablespoon

Ginger paste

1 tablespoon

Salt

1 teaspoon

For the Yogurt Sauce:

Yogurt

1 cup

Fresh cilantro

1/4 cup, chopped

Mint leaves

8-10, finely chopped

For the Wrap:

Naan bread

4 pieces

Red onion

1, thinly sliced

Tomato

1, thinly sliced

Cucumber

1, thinly sliced

Instructions

1. In a bowl, combine the yogurt, lemon juice, tandoori masala, garlic paste, ginger paste, and salt. This forms the marinade for the chicken.
2. Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor absorption.
3. Preheat the grill or a grill pan over medium-high heat. Grill the chicken breasts for 6-8 minutes per side, or until they are thoroughly cooked and have nice grill marks.
4. Remove the chicken from the grill and let it rest for a few minutes before slicing into thin strips.
5. While the chicken rests, prepare the yogurt sauce. In a separate bowl, combine the yogurt, chopped cilantro, and chopped mint leaves. Mix well.
6. Warm the naan bread on the grill or in a toaster oven until it is soft and pliable.
7. To assemble the wrap, spread a generous amount of the prepared yogurt sauce on each piece of warm naan bread. Top with the sliced chicken, cucumber, tomato, and red onion.
8. Fold the naan bread over the filling to create a wrap. Serve the Indian Tandoori Chicken Naan Wrap immediately for the best taste experience.