Tandoori Chicken Wraps Without the Tandoor

Savor the bold flavors of Indian cuisine with these Tandoori Chicken Wraps Without the Tandoor—perfect for a quick and satisfying meal. This recipe brings the smoky, spiced essence of tandoori chicken to your kitchen using just a skillet or grill pan, no tandoor required! Juicy, yogurt-marinated chicken thighs are infused with a fragrant blend of cumin, coriander, turmeric, and garam masala, then cooked to golden perfection. Wrapped in soft tortillas and paired with crisp lettuce, cooling cucumbers, tangy red onions, and a drizzle of mint chutney, these wraps are an irresistible fusion of spice and freshness. With just 40 minutes of prep and cook time, you’ll have a flavorful dinner or lunch option that’s both easy and delicious. Perfect for weeknight meals, meal prep, or on-the-go dining, these wraps deliver authentic Indian-inspired taste in a modern, handheld twist.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 500 grams Boneless chicken thighs
• 200 grams Greek yogurt
• 3 units Garlic cloves (minced)
• 1 tablespoon Ginger (grated)
• 2 tablespoons Lemon juice
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 4 units Tortilla wraps
• 4 cups Lettuce leaves
• 1 cup Sliced cucumbers
• 1 cup Sliced red onion
• 0.25 cup Mint chutney
• 0.25 cup Mayonnaise or yogurt (optional)

Directions

Step 1

In a bowl, mix the Greek yogurt, minced garlic, grated ginger, lemon juice, cumin powder, coriander powder, turmeric powder, Kashmiri red chili powder, garam masala, and salt to create the marinade.

Step 2

Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl and let it marinate in the fridge for at least 1 hour (or up to overnight for deeper flavor).

Step 3

Heat a large skillet or grill pan over medium heat. Add the vegetable oil.

Step 4

Once the oil is hot, place the marinated chicken thighs in the skillet. Cook for 4-5 minutes on each side, or until the chicken is golden and fully cooked (internal temperature of 75°C or 165°F). Remove the chicken from the pan and let it rest for 5 minutes before slicing it into strips.

Step 5

Warm the tortilla wraps in a dry skillet for about 30 seconds on each side, or microwave them for 10-15 seconds to make them pliable.

Step 6

Assemble the wraps: Place a layer of lettuce leaves on the tortilla, followed by sliced cucumbers, red onion slices, and the sliced tandoori chicken.

Step 7

Drizzle mint chutney and mayonnaise or yogurt (if using) over the filling.

Step 8

Fold the bottom of the tortilla upwards, then roll the sides tightly into a wrap. Repeat with the remaining tortillas and filling.

Step 9

Serve immediately with extra mint chutney on the side if desired.

Nutrition Facts

Serving size	(1686.8g)

Amount per serving	% Daily Value*
Calories	2369.2

Total Fat 134.8g	0%
Saturated Fat 28.5g	0%
Polyunsaturated Fat 16.8g
Cholesterol 459.7mg	0%
Sodium 4464.1mg	0%
Total Carbohydrate 150.3g	0%
Dietary Fiber 15.9g	0%
Total Sugars 28.9g
Protein 135.4g	0%

Vitamin D 0IU	0%
Calcium 625.0mg	0%
Iron 18.8mg	0%
Potassium 2807.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.5%

Protein: 23.0%

Carbs: 25.5%