Tandoori Chicken Wrap
Spiced tandoori-marinated chicken breast wrapped in flatbread with cucumber and onion. Grilled or pan-seared chicken assembled fresh with swappable protein, wrap style, and vegetable fillings.
Ingredients
Method
Pat chicken dry and pound to even 0.75-inch thickness. Score the surface lightly in a crosshatch pattern to help marinade penetrate.
Place chicken in a bowl and coat evenly with tandoori marinade. Cover and refrigerate for at least 20 minutes, or up to 24 hours.
Heat grill or grill pan to medium-high. Remove chicken from marinade, letting excess drip off. Grill 6–8 minutes per side until internal temperature reaches 165°F and grill marks form.
Transfer cooked chicken to a cutting board and rest 5 minutes, then slice into 0.5-inch strips.
Warm tortillas briefly over the grill or in a skillet to soften. Lay each flat and spread 2 tbsp Greek yogurt down the center.
Layer chicken strips, cucumber slices, red onion, and cilantro on each tortilla. Roll tightly, folding in sides as you go.
Serve immediately with lime wedges on the side for squeezing.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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