Tandoori Chicken Wraps

1. 1

   In a medium glass bowl, mix together yogurt, vegetable oil, ginger, garlic, garam masala, paprika, cayenne pepper, turmeric, salt. (Note: You can also use a food processor to blend these ingredients into a smooth paste). Mix in chicken until coated evenly. Cover and refrigerate. Let chicken marinate for at least 30 minutes, or overnight for best results.

2. 2

   Heat grill to medium-high. Grill green pepper and onion slices for 2 minutes on each side. Set aside vegetables. Meanwhile, thread chicken onto skewers.

3. 3

   Cook chicken on heated grill and cover. Use leftover marinade to coat chicken during the first 5 minutes of cooking. Turn the skewers over, coat with leftover marinade and continue cooking for another 3 minutes. The chicken is done when the inside is no longer pink and the juices run clear. This process takes about 8 to 12 minutes total.

4. 4

   Fill mini naan with the chicken and grilled vegetables. Top with the juice of half a lime and fresh cilantro.

No additional tips available.