Tandoori Chicken Wraps

Prep time: 10 mins, plus marinating overnight
Cook time: 30 mins
Makes: 2-4 servings


  •  2 skinless and boneless chicken breasts each weighing 175g
  • 100g natural yogurt
  • 1½ level tbsp tandoori powder
  • 1 crushed clove garlic
  • 1 ½ tsp lemon juice
  • 2 pinches of salt
  • 2 tsp sunflower oil

For the mint raita:

  • 4 level tbsp natural yogurt
  • 1 tsp lemon juice
  • 6-8 mint leaves, chopped
  • Pinch of salt

To serve:

  • 2 - 4 Tortilla wraps
  • Mint raita
  • Shredded lettuce, tomato, cucumber
  • Lemon wedges
  • Mango chutney if desired


Step 1: Using a sharp knife, make three cuts at an angle on one side of each of the chicken breasts.

Step 2: In a bowl, mix together the yogurt, tandoori powder, crushed garlic, lemon juice and salt.

Step 3: Rub the mixture all over and into the cuts made on the chicken breasts.

Step 4: Place the chicken in a dish in a single layer, cover with foil and refrigerate overnight.

Step 5: Spoon 1 tsp oil over the chicken breasts, discarding the excess tandoori yogurt mixture.

Step 6: Preheat at 200°C for 3 minutes.

Step 7: Place the chicken into the frying basket and cook at 200°C for 25- 30 minutes, turning half way through cooking.

Step 8: Meanwhile make the raita: Mix all the ingredients together in a small serving bowl or ramekin.

Step 9: Four minutes before the end of cooking, loosely roll the tortilla wraps together and make a parcel from foil. Place on top of the chicken to warm through for 4 minutes.

Step 10: Slice the chicken and serve with the tortillas, shredded lettuce, salad and mint raita.

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