Tandoori Chicken Wraps With Spiced Yogurt Drizzle Recipe

About this recipe

Tandoori Chicken Wraps with Spiced Yogurt Drizzle is a delightful fusion of Indian flavors and wholesome ingredients. This recipe features juicy chicken thighs marinated in Greek yogurt and a blend of aromatic spices, cooked to perfection. The wraps are complemented by fresh julienned cucumber and carrots, adding a crisp texture to every bite. Instead of traditional flatbread, these wraps use flattened udon noodles for a creative twist, making it both gluten-friendly and unique. A drizzle of spiced yogurt ties all the flavors together, ensuring each bite is bursting with tangy and savory goodness. Perfect for gym-goers and food enthusiasts alike, this dish strikes the ideal balance between bold taste and nutritional value. Packed with 48g of protein and vibrant vegetables, it’s a high-protein lunch that fuels your day. Whether you’re meal prepping or enjoying a quick lunch, these wraps are sure to satisfy your cravings.

Ingredients

• 350G Frohweins Chicken Breast Fillets Supremes Skinless
• 200 G Authentic Greek Yogurt
• 160G Fitbakes Low Carb Tortilla Wraps Keto Bread Protein Wrap
• 600G Shazans Chicken Thigh Fillets
• 100 G Jumbo Garlic 100g
• 250 Ml Trs Lemon Juice 250Ml
• 75G Greenfields Berbere Spice Blend, 75G
• 400G Greenfield Himalayan Salt Fine 400G
• 125G Grissini Traditional Extra Virgin Olive Oil Breadsticks, 125G
• 1 Piece Cucumber 1Pc
• 100 g Yorkshire English Carrots 100G
• 1 Bunch Coriander - Bunch

Instructions

1. 1. Mix the Greek yogurt, minced garlic, lemon juice, curry blend, and salt in a bowl to create the marinade.
2. 2. Add the chicken thighs to the marinade, ensuring they are fully coated, and let them rest for 20 minutes.
3. 3. While the chicken marinates, julienne the cucumber and carrots, and chop the coriander leaves finely.
4. 4. Heat olive oil in a pan over medium heat, and cook the marinated chicken on both sides until golden brown and cooked through, about 12-15 minutes.
5. 5. Boil the Yutaka Dried Udon Noodles as per package instructions, drain, and set aside to cool slightly.
6. 6. Lay the cooked udon noodles flat onto a clean surface and press gently to form wrap-like sheets.
7. 7. Assemble the wraps by layering the cooked chicken, cucumber, carrots, and coriander onto the noodle sheets.
8. 8. Drizzle the remaining spiced yogurt over the wraps for added flavor.
9. 9. Roll the noodle sheets tightly to form wraps and secure with toothpicks if necessary.
10. 10. Serve the wraps warm or at room temperature, garnished with extra coriander leaves.