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Tandoori Chicken Naan Wraps
Experience the sensational flavors of India with our Tandoori Chicken Naan Wraps. This dish is a vibrant medley of succulent, tandoori-spiced chicken, crisp fresh vegetables, and a cooling, tangy yogurt sauce, all encased in warm, pillowy naan bread. Originating from the Indian subcontinent, this wrap is a wonderful fusion of traditional tandoori chicken and the convenience of a handheld meal. It's perfect for a quick lunch, a light dinner, or even a picnic treat!
Ingredients
- Chicken breasts
- 2, boneless and skinless
- Greek yogurt
- 1/2 cup
- Tandoori masala
- 2 tablespoons
- Lemon juice
- 1 tablespoon
- Garlic
- 2 cloves, minced
- Ginger
- 1 tablespoon, grated
- Salt
- 1/2 teaspoon
- Black pepper
- 1/4 teaspoon
- Naan bread
- 4 pieces
- Lettuce
- 2 cups, shredded
- Tomatoes
- 2, sliced
- Red onion
- 1, thinly sliced
- Cucumber
- 1, thinly sliced
- Cilantro
- 1/2 cup, chopped
- Mint leaves
- 1/4 cup, chopped
- Yogurt sauce
- 1 cup
Instructions
- In a bowl, combine Greek yogurt, tandoori masala, lemon juice, minced garlic, grated ginger, salt, and black pepper to prepare the marinade.
- Add the chicken breasts to the marinade, ensuring they are well coated. Allow them to marinate for at least 1 hour, or overnight for maximum flavor infusion.
- Preheat your grill or grill pan over medium-high heat. Grill the marinated chicken breasts for about 6-8 minutes per side, or until the chicken is thoroughly cooked and has a nice char on the outside.
- Once cooked, remove the chicken from the grill and let it rest for a few minutes. This helps the juices redistribute. Then, slice the chicken into thin, bite-sized strips.
- Warm the naan bread on the grill for about 1 minute on each side or in a preheated oven at 350°F for 2-3 minutes. Be careful not to overheat as the bread can become too crisp and difficult to fold.
- Spread a generous amount of yogurt sauce on each piece of warm naan bread.
- Next, layer the shredded lettuce, sliced tomatoes, red onion, cucumber, chopped cilantro, chopped mint leaves, and grilled chicken on top of the yogurt sauce.
- Fold the naan bread over the filling to form a wrap. If necessary, secure the wrap with a toothpick to hold it together.
- Serve the Tandoori Chicken Naan Wraps immediately while the bread is still warm and the chicken is juicy. Enjoy this explosion of flavors from the heart of India!
Tips
- For an extra kick, add a pinch of cayenne pepper to the marinade.
- You can also use pre-made tandoori paste instead of tandoori masala for a more intense flavor.
- If you can't find naan, pita bread is a great alternative.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes (plus marinating time) Cook Time: 20 minutes Calories: 450 Fat: 12g Carbs: 45g Protein: 35g Sodium: 900mg Sugar: 9g
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