Tandoori Chicken Breakfast Wraps Recipe

About this recipe

Tandoori Chicken Breakfast Wraps offer a delicious and wholesome way to start your day. This Indian-inspired creation features tender, spiced boneless chicken thighs cooked to perfection, wrapped in soft rice flour flatbreads. Fresh julienned cucumber and carrot add a touch of crunch and vibrant flavor, while a drizzle of lemon juice ties everything together with a zesty kick. Perfectly balanced in protein, carbs, and fats, this breakfast keeps you energized throughout the morning. Whether you're looking for a quick grab-and-go option or a leisurely start, these wraps deliver bold flavors and nutrition in every bite. Enjoy them warm with a side of mint chutney or a light salad for an authentic Indian touch!

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 100g Greek Yogurt
• 250 ml Keya Lemon Juice
• 100 g Garlic
• loose Ginger
• - Red Chilli Powder
• 20 g Turmeric Powder
• 50 g Everest Cumin Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 200 ml Mustard Oil
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Marinate the chicken with yogurt, lemon juice, garlic, ginger, red chili powder, turmeric, coriander powder, cumin powder, and salt. Let it rest for at least 20 minutes.
2. 2. Heat 1 tablespoon of oil in a skillet over medium heat. Cook the marinated chicken until fully cooked and slightly charred, about 8-10 minutes. Set aside.
3. 3. In a mixing bowl, combine rice flour with a pinch of salt and enough warm water to form a soft dough.
4. 4. Divide the dough into small balls, roll them out into thin flatbreads, and cook on a hot skillet until lightly golden on both sides.
5. 5. Julienne the cucumber and carrot, and chop the fresh coriander leaves for the wrap filling.
6. 6. Spread a cooked rice flour flatbread on a plate. Add cooked chicken, julienned vegetables, and chopped coriander leaves.
7. 7. Drizzle a little lemon juice over the filling for extra zest, and roll the flatbread tightly into a wrap.
8. 8. Repeat the process with the remaining ingredients to make additional wraps.
9. 9. Serve the wraps warm with a side of mint chutney or a light salad for added freshness.