Tandoori Chicken Wrap With Mint Yogurt Dip Recipe

About this recipe

Tandoori Chicken Wrap with Mint Yogurt Dip is an irresistible Indian-inspired dish perfect for lunch. The juicy chicken strips are marinated in a flavorful tandoori spice mix and cooked to perfection, while the fresh vegetables add crunch and nutrients to the wrap. A creamy mint yogurt dip ties all the flavors together, making every bite refreshing and satisfying. This dish is not only delicious but also packs a healthy punch, providing high-quality protein from the chicken and fiber from the veggies. The combination of warm flatbread, spiced chicken, and cooling mint dip makes it ideal for a midday meal or a casual gathering. Whether you're a fan of Indian cuisine or looking to try something new, this recipe is worth making again and again.

Ingredients

• 500 g Haringhata Boneless Frozen Chicken Breast
• 500 g Wheat Flour / Maida
• - Milky Mist Skyr Plain Yogurt
• 1 Bunch Mint Leaves (Pudina)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• - Red Chilli Powder
• 20 g Turmeric Powder
• 50 g Everest Cumin Powder
• 250 ml Keya Lemon Juice
• 500 ml Oil (For Frying)
• 200 G Rock Salt Powder - Sprinkler 200 G
• 25 g Whole Black Pepper
• 250 g Cucumber
• 500 g Onion
• 500 g Desi Tomato (Tamatar)
• - Knor Springburst Premium Aromatic-500gm

Instructions

1. 1. Wash and cut the chicken breast into thin strips for easy cooking and marination.
2. 2. In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, cumin powder, lemon juice, and rock salt to form the tandoori marinade.
3. 3. Coat the chicken strips evenly with the prepared marinade and let it rest for 20 minutes.
4. 4. Heat vegetable oil in a skillet over medium heat and cook the marinated chicken strips until golden and cooked through.
5. 5. Wash and finely chop mint leaves, coriander leaves, cucumber, onion, and tomato for the wrap filling and dip.
6. 6. Blend mint leaves, coriander leaves, garlic, and yogurt together to make the mint yogurt dip. Adjust salt and pepper as needed.
7. 7. Warm the flatbreads on a skillet or tawa until soft and pliable, ensuring they do not become too crispy.
8. 8. Place cooked chicken strips onto the flatbread, followed by the chopped vegetables for a fresh crunch.
9. 9. Drizzle the mint yogurt dip over the chicken and vegetables inside the wrap for added flavor.
10. 10. Fold the flatbread tightly to form a wrap, ensuring the filling stays intact.
11. 11. Serve the tandoori chicken wraps with additional mint yogurt dip on the side for dipping.