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Tandoori Chicken Wraps

by Sadia Halimah Aziz
Spiced chicken pieces loaded with salad, a refreshing mint dip and oozing with cheesy goodness encased in a soft flour tortilla. The perfect chicken dinner idea that will keep everyone happy.
Prep Time 10 mins
Cook Time 30 mins
Marination Time 30 mins
Total Time 1 hr 10 mins
Course Main Course
Servings 8 wraps
Calories 479


Tandoori Chicken Marinade

  • 800 g Chicken
  • 5 tbsp Yoghurt
  • 1 tbsp Olive Oil
  • 1 tbsp Lemon Juice
  • 1 tbsp Tandoori Masala
  • 1 tsp Kashmiri Chilli Powder
  • 1 tsp Salt/Namak
  • 1 tsp Chilli Powder/Laal Mirch Powder
  • 1 tsp Garlic Powder/Lehsan Powder
  • 1 tsp Turmeric Powder/Haldi
  • 1 tsp Garam Masala

Mint Dip

  • 200 g Yoghurt
  • 1 tsp Mint Sauce
  • ½ tsp Salt/Namak


  • Cheddar Cheese
  • 8 Tortilla Wraps
  • Lettuce
  • Tomatoes
  • Cucumber


  • Cut the chicken into small bite-size pieces and add into a bowl
  • Add the marinade ingredients to the chicken then mix until all the ingredients are fully combined and set aside for 30 minutes
  • Once the chicken has been marinated heat up a pan on medium heat and add the marinated the chicken
  • Cook the chicken for 5-7 minutes then cover and cook for 15 minutes until the chicken is cooked through
  • Remove the lid and cook for 5 minutes or until any excess water is dried up
  • To make the dip mix the ingredients for the mint dip together until combined
  • Spread the mint dip across the middle of the tortilla wrap
  • Spoon the mixture on top of the mint dip then add the chicken filling and top with shredded lettuce, red onions, cucumber, diced tomatoes, and cheese
  • Fold the tortilla wraps to form a wrap then heat up a griddle pan and add the folded wraps
  • Add the wraps and grill on high heat for 1-2 minutes on either side until grill marks appear
  • Your cheesy tandoori chicken wraps are ready!
Keyword chicken, comfort food, dinner, students