Chicken Tandoori Wrap is one of those recipes that feels like a treat but does not require much fuss. You marinate boneless chicken in a spiced yogurt mixture, cook it until golden, then roll it up with crunchy vegetables in warm rotis. The flavors are bold enough to feel special yet simple enough for a weeknight. I usually make these when I have leftover rotis sitting around, though fresh ones work just as well. The marinade doubles as a dressing for the vegetables, which means less work and more flavor in every bite.
About the Recipe
This recipe is worth trying because it delivers restaurant style flavor without complicated steps or hard to find ingredients. The yogurt marinade tenderizes the chicken while the curry powder, ginger, and garlic add warmth without overwhelming heat. You get two textures in one wrap: the slightly charred chicken and the crisp, cool vegetables.
The reserved marinade becomes a light dressing that ties everything together. Because the chicken only needs 15 to 20 minutes to marinate, you can have these wraps ready from start to finish in about 45 minutes. They also travel well, making them handy for packed lunches.
Why you will love this recipe
These wraps balance convenience with real flavor. The marinade is forgiving, so if you leave the chicken a bit longer than 20 minutes, it only gets better. You have flexibility in cooking methods too, whether you prefer the stovetop or the oven. The vegetables stay fresh and crunchy because they are not cooked, which adds brightness against the warm, spiced chicken.
I often prep the marinade in the morning and let the chicken sit in the fridge all day, then just cook it when I get home. The rotis make this meal feel hearty without being heavy. Cleanup is minimal, especially if you line your baking tray with foil.
Chicken Tandoori Wrap
Cooking Tips
Do not skip reserving some of the yogurt mixture before adding the chicken. That reserved portion becomes your salad dressing and keeps things cohesive. If your chicken pieces are thick, flatten them slightly with your hand so they cook evenly. A nonstick pan works best for stovetop cooking because the yogurt can stick if the heat is too high.
Keep the flame at medium to avoid burning the spices. When warming the rotis, wrap them in a damp cloth for a minute so they stay soft and pliable for rolling. If your wraps keep unrolling, secure them with toothpicks until you are ready to eat.
Serving and Storing Suggestions
This recipe serves four people and takes about 45 minutes from start to finish, including marinating time. Serve the wraps immediately while the rotis are still warm for the best texture. If you need to make them ahead, wrap each one tightly in foil or parchment and refrigerate for up to a day. The chicken can be cooked in advance and stored separately in the fridge for two to three days.
Reheat it gently in a pan before assembling. These wraps pair well with a side of yogurt raita or a simple green salad.
Similar Recipes
- Chicken Shawarma Wraps
- Grilled Chicken Kathi Rolls
- Spiced Chicken Pita Pockets
- Tandoori Chicken Salad
- Chicken Tikka Flatbreads
Nutrient Benefits
Chicken provides lean protein that supports muscle health and keeps you full longer. Yogurt adds probiotics that aid digestion and contributes calcium for bone strength. Ginger and garlic offer anti inflammatory properties and support immune function. Tomatoes and onions bring fiber, vitamin C, and antioxidants to the mix.
Because the chicken is grilled or baked rather than fried, this wrap stays lighter while still delivering satisfying flavor. The fresh vegetables add crunch and nutrients without extra calories.
Chicken Tandoori Wrap
Ingredients
- 4 Chicken Fillets (chopped, boneless, skinless)
- 1/4 cup Onion (sliced)
- 2 Tomatoes (sliced/chopped)
- 1 Green Chilli (chopped)
- 2 cloves Garlic (chopped)
- 1 tbsp Ginger (peeled, chopped)
- 125 gms Plain Yogurt
- Coriander Leaves (handful, chopped)
- 1/2 tsp Curry Powder
- Plain Rotis as required (leftovers or fresh)
- Salt as per taste
Instructions
- Coarsely grind the garlic, ginger and green chillies.
- Combine this with the yogurt and small handful of coriander leaves.
- Grind again until well mixed.
- Sprinkle some salt and mix well.
- Add the curry powder and mix well. Reserve some of this mixture.
- Add the chopped chicken pieces and mix well until evenly coated.
- Keep aside for 15 to 20 minutes.
- Heat a nonstick pan over medium flame.
- Cook the chicken until slightly browned and cooked through, turning from time to time.
- Alternatively you can place it in a baking tray lined with foil and bake for 15 to 20 minutes in a preheated oven at 170C.
- To the reserved yogurt mixture add the onions, tomatoes and some coriander leaves.
- Mix well.
- Warm the chapatis and place them on a flat surface.
- Divide the chicken and the salad between the chapatis.
- Roll them up tightly and serve at once.
- Cut them in halves if desired.
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Frequently Asked Questions
Can I use chicken thighs instead of fillets?
Yes, boneless skinless chicken thighs work well and stay juicier than breast meat. They may need a couple extra minutes of cooking time.
What if I do not have curry powder?
You can substitute with a mix of cumin, coriander, and turmeric. Use about half a teaspoon total and adjust to taste.
Can I make the marinade the night before?
Surely. Marinating the chicken overnight in the fridge deepens the flavor. Just remember to reserve some marinade before adding the raw chicken.
What can I use instead of rotis?
Flour tortillas, naan, pita bread, or flatbreads all work as wraps. Choose what you have on hand or prefer.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 75 degrees Celsius and the juices should run clear. If you cut into a piece, the meat should be white throughout with no pink areas.
