Tandoori Chicken Wraps With Spiced Masala Oats Recipe

Indian cuisine · 787 calories

Tandoori Chicken Wraps with Spiced Masala Oats recipe

About this recipe

Tandoori Chicken Wraps with Spiced Masala Oats bring the flavors of India to your lunch table. Juicy, marinated chicken thighs are cooked to perfection, then sliced and paired with creamy masala oats and a refreshing cucumber-carrot salad. Wrapped in soft flatbread, this meal is not just delicious but also packed with nutrition, offering 48 grams of protein and 217 grams of carbohydrates to energize your day. Perfect for gym-goers or anyone seeking a satisfying and balanced lunch, this recipe is easy to prepare and ideal for meal prepping. The aromatic spices and creamy oats make every bite a delight, while the fresh veggies add a crisp, refreshing touch. Whether you’re fueling up for an intense workout or simply craving bold flavors, these wraps deliver a culinary experience that’s both hearty and wholesome.

Ingredients

  • 4X150G Boneless Chicken Thighs 4X150G (Skin On)
  • 450G Onken Natural Set Yogurt
  • 240G Spice Kitchen Curry Blend Trio, 240G
  • 100 G Jumbo Garlic 100g
  • 250 Ml Trs Lemon Juice 250Ml
  • - Biona Capers In Olive Oil
  • - Saffola Classic Masala Oats
  • 1 Piece Cucumber 1Pc
  • 100 g Yorkshire English Carrots 100G
  • 160G Fitbakes Low Carb Tortilla Wraps Keto Bread Protein Wrap
  • 400G Greenfield Himalayan Salt Fine 400G
  • 100G Heera Black Pepper Powder 100g

Instructions

  1. 1. Mix yogurt, curry blend, garlic paste, lemon juice, and olive oil in a bowl to make the tandoori marinade.
  2. 2. Coat the chicken thighs evenly in the marinade and let them rest for 20 minutes.
  3. 3. Heat a skillet over medium-high heat and cook the marinated chicken until fully done, about 8 minutes per side.
  4. 4. Prepare the masala oats by adding them to a saucepan with 240 ml of water, cooking over low heat until creamy.
  5. 5. Grate the cucumber and carrots, and mix them with a pinch of salt and pepper for a fresh salad topping.
  6. 6. Warm the flatbreads slightly in a pan or microwave to make them pliable.
  7. 7. Slice the cooked chicken into strips and layer them onto the flatbread.
  8. 8. Add a spoonful of masala oats and a handful of the cucumber-carrot salad on top of the chicken.
  9. 9. Roll the flatbread tightly around the filling and secure with parchment paper or foil if needed.
  10. 10. Serve the wraps warm and enjoy a balanced lunch full of flavor and nutrition.