Tandoori Chicken Wrap

🛒 Ingredients

• Chicken Breast, boneless, skinless 150 g · 247 kcal
• Plain Yogurt (full-fat) 50 g · 30 kcal
• Tandoori Masala Spice Mix 10 g · 30 kcal
• Ginger-Garlic Paste 10 g · 8 kcal
• Fresh Lemon Juice 10 g · 2 kcal
• Olive Oil 5 g · 45 kcal
• Whole Wheat Tortilla (large) 60 g · 188 kcal
• Green Lettuce Leaves 20 g · 3 kcal
• Cucumber, diced 30 g · 5 kcal
• Red Onion, thinly sliced 20 g · 8 kcal
• Tomato, diced 30 g · 5 kcal
• Fresh Mint Leaves 5 g · 2 kcal
• Fresh Cilantro (Coriander) leaves 5 g · 1 kcal

👨‍🍳 Instructions

1. Cut chicken breast into 1-inch pieces. In a bowl, combine chicken with plain yogurt, tandoori masala, ginger-garlic paste, and lemon juice. Mix well and marinate for at least 30 minutes, or ideally 2-4 hours in the refrigerator.
2. Heat olive oil in a pan over medium-high heat. Add the marinated chicken and cook for 8-10 minutes, stirring occasionally, until cooked through and slightly charred. Set aside.
3. Prepare the raita-style sauce by combining remaining plain yogurt with diced cucumber, thinly sliced mint leaves, and a pinch of salt if desired. Stir well.
4. Warm the whole wheat tortillas briefly in a dry pan or microwave until pliable. Spread a generous spoonful of raita sauce on each warm tortilla.
5. Layer the cooked tandoori chicken, lettuce, diced tomato, thinly sliced red onion, and fresh cilantro onto the tortillas. Carefully roll up each tortilla to form a wrap. Serve immediately.