Chicken Tandoori Wraps are my healthier version of eating fajitas and also using some of my favourite spices – turmeric and garam masala. The cucumber raita cools down the spicy chicken and the finely chopped salad adds a bit of crunch. Garnish with loads of coriander and my kitchen smells fresh and tasty.
This is a great way to use up any left over chicken from a roast over the weekend. Even if you are using fresh chicken for this recipe, it is easy to make. This is a favourite ‘working week’ recipe of mine and I always leave enough left over for work the next day. Unwrap the wrap from its tin foil and watch your colleagues instantly become jealous over your lunch. The chicken tastes even better the next day as the spices really come out.
This is quick, easy, spicy and fresh.
- Tortilla wraps
- Fresh coriander
- For the tandoori chicken:
- 2 chicken breasts
- 1 tbpsn turmeric
- 1 tbpsn garam masala
- 1 tbspn smoked paprika
- 3 tbpsn low fat plain yoghurt
- 1 tbpsn groundnut oil
- Ground black pepper
- Juice of half a lemon
- For the raita:
- Half a peeled cucumber (cut in half again)
- 6 tbpsn low fat plain yoghurt
- Juice of half a lemon
- Light dusting of cumin
- Coriander for garnish
- For the chopped salad:
- 1 large tomato
- Half a cucumber
- 1 small red onion (peeled)
- For the chicken: add the turmeric and garam masala to a bowl. Mix in the oil and lemon juice and then pour in the yoghurt. Add a bit of black pepper and mix well so that everything is well combined. Cover the chicken in the marinade (leave for around 1 hour/ overnight in the fridge if possible, otherwise cook right away).
- Once you are ready heat a large pan with 1 tbpsn groundnut oil. Once hot add the chicken and cook on each side for around 10 minutes, or until the chicken is cooked through.
- For the raita: take one cucumber half and grate into thin strips into a small bowl. For the other half remove the seeds and finely chop. Add the bowl with the lemon juice and yoghurt and mix well. Garnish with a light dusting of cumin, a bit of coriander for garnish and place in the fridge until needed.
- For the chopped salad: cut the tomato in half and remove the middle juicy bit. Cut the cucumber in half, remove the seeds and finely chop. Peel the onion, finely chop and add everything to a small serving bowl. Mix well and leave in the fridge until needed.
- Once the chicken is done: roughly slice it up into smaller pieces and serve with the raita, salad and some tortilla wraps.
- Garnish with plenty of coriander and more lemon juice if needed.
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