Tandoori Grilled Chicken Wrap With Mint Chutney Recipe

Indian cuisine · 396 calories

Tandoori Grilled Chicken Wrap with Mint Chutney recipe

About this recipe

Dive into the irresistible flavors of the Tandoori Grilled Chicken Wrap with Mint Chutney, a perfect blend of Indian spices and refreshing herbs. This dish features juicy chicken strips marinated in tandoori masala, grilled to perfection, and wrapped in warm whole wheat flatbread. The mint chutney, made with fresh coriander, mint leaves, and a hint of green chili, adds a vibrant kick that complements the smoky chicken. Ideal for lunch, this quick and easy recipe packs 720 calories and 32g of protein, making it a wholesome, high-protein meal for busy professionals. Whether you're fueling up for a workout or just craving a flavorful bite, this wrap is sure to satisfy both your taste buds and nutritional goals.

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • 100 g Wingreens Farms Flatbread Italian Herb
  • 200 g Mother Dairy Nutrifit Probiotic Cup Curd
  • 100 g Catch Ginger Paste
  • 100 g Catch Garlic Paste
  • 250 ml Keya Lemon Juice
  • Pcs Droetker Tandoori Masala
  • - KATDARE BLACK PEPPER POWDER 12GM
  • - Rock Salt
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 1 Bunch Mint Leaves (Pudina)
  • medium Chilli Green Long
  • 50 g Everest Cumin Powder
  • 100 ml Oleev Olivana Natural Olive Oil (Bottle)

Instructions

  1. 1. Clean and pat dry the chicken breast, then cut it into thin strips for even grilling.
  2. 2. In a bowl, mix yogurt, ginger paste, garlic paste, lemon juice, tandoori masala, black pepper powder, and rock salt.
  3. 3. Marinate the chicken strips in the yogurt mixture and let it rest for at least 15 minutes.
  4. 4. Heat a grill pan over medium heat and brush it lightly with olive oil to prevent sticking.
  5. 5. Grill the marinated chicken strips until cooked through and slightly charred on the edges, about 5-7 minutes per side.
  6. 6. Wash and finely chop the coriander leaves, mint leaves, and green chili for the chutney.
  7. 7. Blend the chopped herbs, green chili, cumin powder, and a pinch of rock salt with a splash of water to form a smooth mint chutney.
  8. 8. Warm the whole wheat flatbreads on a flat pan or tawa to make them pliable and soft.
  9. 9. Spread a generous layer of mint chutney on the flatbread as the base.
  10. 10. Arrange the grilled chicken strips neatly on top of the chutney layer.
  11. 11. Roll the flatbread tightly around the chicken and chutney to form a wrap.
  12. 12. Slice the wrap into halves for easier handling and serve warm.