Tandoori Chicken Roti Wraps

Ingredients

• Whole wheat roti (4)
• Lime (1, juiced)
• Fresh cilantro (1/4 cup, chopped)
• Cucumber (1, thinly sliced)
• Bell peppers (2, thinly sliced)
• Red onion (1, thinly sliced)
• Black pepper (1/2 teaspoon)
• Salt (1 teaspoon)
• Ginger (1-inch piece, grated)
• Garlic (3 cloves, minced)
• Lemon juice (2 tablespoons)
• Tandoori masala (2 tablespoons)
• Greek yogurt (1/2 cup)
• Chicken breasts (2, boneless and skinless)

Instructions

1. In a bowl, combine Greek yogurt, tandoori masala, lemon juice, minced garlic, grated ginger, salt, and black pepper to make the marinade.
2. Add the chicken breasts to the marinade and coat them well. Let them marinate for at least 1 hour, or overnight for best results.
3. Preheat the grill or grill pan over medium-high heat. Grill the marinated chicken breasts for about 6-8 minutes per side, or until cooked through.
4. Remove the chicken from the grill and let it rest for a few minutes. Slice the chicken into thin strips.
5. In a separate bowl, combine sliced red onion, bell peppers, cucumber, chopped cilantro, and lime juice to make the vegetable filling.
6. Warm the whole wheat roti on a skillet or in the microwave.
7. To assemble the wraps, place a spoonful of the vegetable filling on a warmed roti. Top with sliced tandoori chicken.
8. Drizzle with additional yogurt sauce if desired. Roll up the roti tightly to form a wrap.
9. Serve the Tandoori Chicken Roti Wraps immediately and enjoy!