Tandoori Chicken Roti Wraps

Ingredients

Whole wheat roti

4

Lime

1, juiced

Fresh cilantro

1/4 cup, chopped

Cucumber

1, sliced

Bell peppers

1 cup, sliced (mix of red, yellow, and green)

Red onion

1/2, thinly sliced

Black pepper

1/2 teaspoon

Salt

1 teaspoon

Ginger

1 tablespoon, grated

Garlic

3 cloves, minced

Lemon juice

1 tablespoon

Tandoori masala

2 tablespoons

Greek yogurt

1 cup

Chicken breasts

1 pound, boneless and skinless

Instructions

1. In a medium bowl, whisk together the Greek yogurt, tandoori masala, lemon juice, minced garlic, grated ginger, salt, and black pepper to create a vibrant marinade.
2. Add the chicken breasts to the marinade, ensuring they are thoroughly coated. Cover and refrigerate for at least 1 hour, or, for maximum flavor, marinate overnight.
3. Preheat your grill or grill pan over medium-high heat. Grill the marinated chicken breasts for 6-8 minutes on each side, or until they are cooked through and have nice grill marks.
4. Once grilled, remove the chicken from the heat and let it rest for a few minutes before slicing it into thin strips.
5. In a separate bowl, combine the sliced red onion, bell peppers, cucumber, chopped cilantro, and lime juice to create a fresh vegetable filling.
6. Warm the whole wheat roti on a skillet or in the microwave until pliable.
7. To assemble the wraps, place a generous spoonful of the vegetable filling onto a warmed roti. Top it with the sliced tandoori chicken.
8. For an extra layer of flavor, drizzle with additional yogurt sauce, if desired. Roll the roti tightly to form a wrap.
9. Serve the Tandoori Chicken Roti Wraps immediately, garnished with extra cilantro and lime wedges for added zing!