Tandoori Chicken Wraps Recipe

Name: Tandoori Chicken Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic, peeled; 1 (3-inch) piece fresh ginger, peeled and roughly chopped; 1/2 small red onion, roughly chopped, plus 1/4 of the onion, thinly sliced; 1/2 cup plus 2 tablespoons 2% Greek yogurt; 1 tablespoon olive oil; 4 teaspoons tomato paste; 2 teaspoons hot paprika, divided; 1-1/2 teaspoons ground coriander; 1-1/2 teaspoons ground cumin; 1 pound boneless, skinless chicken thighs; 2 tablespoons chopped fresh cilantro; 1/4 teaspoon kosher salt; 4 whole wheat flatbread wraps; 4 large pieces Romaine lettuce; 1/2 cup grape tomatoes, halved

Servings: persons

2 cloves garlic, peeled
1 (3-inch) piece fresh ginger, peeled and roughly chopped
1/2 small red onion, roughly chopped, plus 1/4 of the onion, thinly sliced
1/2 cup plus 2 tablespoons 2% Greek yogurt
1 tablespoon olive oil
4 teaspoons tomato paste
2 teaspoons hot paprika, divided
1-1/2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1 pound boneless, skinless chicken thighs
2 tablespoons chopped fresh cilantro
1/4 teaspoon kosher salt
4 whole wheat flatbread wraps
4 large pieces Romaine lettuce
1/2 cup grape tomatoes, halved

1
In blender or food processor, process garlic, ginger, chopped onion, 2 tablespoons yogurt, oil, tomato paste, 1-3/4 teaspoons paprika, coriander and cumin until it forms a mostly smooth paste (there will be a few chunks, that's OK). Place chicken in large zip-top bag; pour marinade over chicken. Seal bag and refrigerate at least 2 hours or up to overnight.
2
Preheat oven to 400 degrees F. Remove chicken from marinade; discard marinade. Place chicken on rimmed baking pan and bake 18 to 20 minutes or until internal temperature reaches 165 degrees F, turning once. Transfer chicken to cutting board; let stand 5 minutes. Slice chicken crosswise into 1/2-inch pieces.
3
Meanwhile, in small bowl, stir together cilantro, salt, and remaining 1/2 cup yogurt and 1/4 teaspoon paprika.
4
Build wraps using flatbread, lettuce, tomatoes, sliced onion, chicken and yogurt mixture.

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cloves garlic, peeled, 1 (3-inch) piece fresh ginger, peeled and roughly chopped, 1/2 small red onion, roughly chopped, plus 1/4 of the onion, thinly sliced, 1/2 cup plus 2 tablespoons 2% Greek yogurt, and more.

Yes, Tandoori Chicken Wraps falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tandoori Chicken Wraps

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