How to Make Tandoori Spiced Chicken Wrap
- Heat a pan over medium heat, add olive oil, and cook Classic Chicken Seekh Kebab for 4-5 mins until golden brown.
- In a bowl, mix Greek yogurt, garlic, lemon juice, and chaat masala to make a tangy sauce.
- Warm the whole wheat wraps on a dry pan for 30 seconds per side.
- Spread yogurt sauce on the wrap, layer with cooked seekh kebabs, and top with onion, cucumber, tomatoes, and fresh herbs.
- Roll the wrap tightly, slice in half, and serve fresh with mint chutney.
Tandoori Spiced Chicken Wrap
A smoky, flavorful tandoori-inspired wrap packed with juicy chicken, crisp veggies, and a tangy yogurt sauce—perfect for a quick meal!
Cook Time
25 mins
Servings
2
Allergen
Gluten, Dairy
Nutrition Values
Energy
480 Cal
Protein
32 g
Fat
18 g
Carbs
45 g
How to Make Tandoori Spiced Chicken Wrap
- Heat a pan over medium heat, add olive oil, and cook Classic Chicken Seekh Kebab for 4-5 mins until golden brown.
- In a bowl, mix Greek yogurt, garlic, lemon juice, and chaat masala to make a tangy sauce.
- Warm the whole wheat wraps on a dry pan for 30 seconds per side.
- Spread yogurt sauce on the wrap, layer with cooked seekh kebabs, and top with onion, cucumber, tomatoes, and fresh herbs.
- Roll the wrap tightly, slice in half, and serve fresh with mint chutney.
Ingredients of Tandoori Spiced Chicken Wrap
- Classic Chicken Seekh Kebab (2 pieces)
- Whole Wheat Wraps (2)
- Greek Yogurt (½ cup)
- Lemon Juice (1 tbsp)
- Garlic (1 clove, minced)
- Red Onion (½, thinly sliced)
- Cucumber (½, julienned)
- Tomatoes (1, diced)
- Fresh Coriander (2 tbsp, chopped)
- Chaat Masala (½ tsp)
- Olive Oil (1 tsp)
- Mint Leaves (2 tbsp, chopped)