Tandoori Chicken Wraps With Minted Rice Recipe

About this recipe

Tandoori Chicken Wraps with Minted Rice are a delightful fusion of flavors, perfect for a quick snack or meal prep. Succulent chicken thighs are marinated in a blend of yogurt and spices, then grilled to perfection for that authentic tandoori taste. The minted rice adds a refreshing herbaceous note, while fresh onions and cucumbers give a satisfying crunch. Wrapped in homemade rice flour flatbreads, this dish is both gluten-free and packed with protein. Whether you’re fueling up after a gym session or craving a wholesome Indian-inspired snack, these wraps are easy to prepare and full of bold flavors. Serve them warm or pack them for an on-the-go treat!

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• - DELI QUINOA/BASMATI RICE 1KG
• 1 Bunch Mint Leaves (Pudina)

Instructions

1. 1. Marinate the chicken thighs with yogurt, ginger garlic paste, turmeric, cumin, coriander, chili powder, and salt for at least 20 minutes.
2. 2. Heat a pan with vegetable oil and grill the marinated chicken until fully cooked and slightly charred, about 8-10 minutes per side.
3. 3. Mix cooked rice with finely chopped mint leaves, a pinch of salt, and lemon juice to flavor.
4. 4. Prepare flatbreads by combining rice flour with water and a pinch of salt to form a soft dough; roll into thin discs.
5. 5. Cook each flatbread on a hot tawa or skillet until light golden spots appear on both sides.
6. 6. Lay the flatbread on a clean surface and spread a layer of minted rice as the base filling.
7. 7. Slice the grilled chicken and place it over the rice layer, followed by sliced onions and julienned cucumber.
8. 8. Roll the flatbread tightly into a wrap, ensuring the filling is secure inside.
9. 9. Serve immediately or wrap in parchment paper for a portable snack option.