Tandoori Chicken Wraps Without the Tandoor

Time

Prep 25 min · Cook 120 min · 145 min total

Difficulty

medium

1. 1

   Combine 1 cup yogurt with tandoori spice, meat masala, curry powder, 1 teaspoons black pepper, 1 teaspoons salt, 1 teaspoons red chili powder.

2. 2

   Cut chicken into bite-size pieces and completely stir in chicken into yogurt. Cover and marinate for at least one hour in the refrigerator.

3. 3

   Heat skillet over med-high heat, add oil. Cook chicken completely with all the yogurt sauce that is left with the chicken. You may need to drain the water halfway through cooking that accumulates when you use non-fat yogurt.

4. 4

   While the chicken is cooking, in small mixing bowl, combine remaining 1 cup yogurt with cucumber, onion, and remaining spices, and stir to smooth out lumps in yogurt.

5. 5

   Let chicken cool slightly after it's cooked. Heat the wraps on a non-stick skillet so that they're soft, but not doughy as they are straight out of the package.

6. 6

   Place lettuce on wrap, then chicken, then yogurt sauce and roll in whichever way you like.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.