Tandoori Chicken Wrap Recipe

About this recipe

Juicy tandoori-spiced chicken wrapped in a soft roti with fresh vegetables and a tangy mint chutney.

Ingredients

• - Chicken Breakfast Sausages
• - Multigrain Flour - Messi Roti
• 100g Greek Yogurt
• 1 Bunch Mint Leaves
• 100 g Coriander Leaves
• 250 ml Lemon Juice Concentrate
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• - Red Chilli
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 100 g Salt
• 50 g Black Pepper Powder
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• 250 g Cucumber
• - Tomato Ketchup
• 500 g Onion
• - Schwartz Coriander Leaf Jar
• 50G Pepper Black Ground BWFO
• 120G Alpenzu Clarified Butter, 120G
• 400G Daucy Potatoes 400G
• 450G Onken Natural Set Yogurt
• 100 G Trs Ground Cumin Jeera Powder
• 100G Natco Kashmiri Chilli Powder, 100G

Instructions

1. 1. Combine yogurt, lemon juice, garlic, ginger, chili powder, turmeric, cumin, salt, and pepper in a bowl to make the marinade.
2. 2. Marinate chicken thighs in the yogurt mix for at least 20 minutes or up to overnight in the refrigerator.
3. 3. Heat oil in a pan, and cook the marinated chicken on medium heat until golden and fully cooked, about 10-12 minutes.
4. 4. Blend mint leaves, coriander leaves, lemon juice, and a pinch of salt to make a smooth chutney.
5. 5. Thinly slice the cucumber, tomato, and onion for the wrap fillings.
6. 6. Warm the rotis on a pan for 1-2 minutes until soft and pliable.
7. 7. Spread the mint chutney generously on each roti.
8. 8. Add cooked chicken pieces and the sliced vegetables on top of the chutney layer.
9. 9. Roll the roti tightly to form a wrap, securing it with parchment paper if needed.