Tandoori Chicken Lettuce Wraps Recipe

Indian cuisine · 250 calories

Tandoori Chicken Lettuce Wraps recipe

About this recipe

Tandoori Chicken Lettuce Wraps are a delightful fusion of Indian tandoori flavors and a light, health-conscious presentation. Juicy chicken thigh pieces are marinated in a blend of yogurt and aromatic spices, then cooked to perfection for a smoky and slightly charred finish. The chicken is then paired with crisp iceberg lettuce leaves, creating a refreshing contrast to the spicy, savory filling. A drizzle of homemade mint chutney ties the dish together with its tangy and herbaceous notes. This snack is perfect for busy professionals or anyone looking for a quick, nutritious option. With 40 grams of protein per serving, it’s an excellent choice to fuel your day, whether as a midday pick-me-up or a light evening bite. Quick to prepare, visually appealing, and packed with flavor, these wraps are sure to impress.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 1 Piece Lettuce Red
  • 100 g Milky Mist Greek Yogurt Cup

Instructions

  1. 1. Cut the boneless chicken thighs into bite-sized pieces and set aside in a mixing bowl.
  2. 2. In a separate bowl, combine yogurt, garlic paste, ginger paste, lemon juice, chili powder, cumin, coriander, turmeric, and salt.
  3. 3. Add the chicken pieces to the marinade, ensuring they are evenly coated, and let it rest for 20 minutes.
  4. 4. Heat oil in a skillet over medium heat and add the marinated chicken pieces.
  5. 5. Cook the chicken for 8–10 minutes, turning occasionally, until fully cooked and slightly charred.
  6. 6. While the chicken cooks, blend mint leaves, cilantro, green chili, and a pinch of salt to make a smooth mint chutney.
  7. 7. Wash and pat dry the iceberg lettuce leaves, ensuring they are clean and crisp.
  8. 8. Once the chicken is cooked, remove it from the pan and allow it to cool slightly for easier handling.
  9. 9. Lay out the lettuce leaves and place a few pieces of chicken in the center of each leaf.
  10. 10. Drizzle the mint chutney over the chicken and fold the lettuce into a wrap shape.
  11. 11. Serve immediately while the chicken is warm and the lettuce is crisp.