Tandoori Chicken Wraps
These tandoori chicken wraps combine grilled chicken marinated in yogurt, ginger, garlic, and Middle Eastern spices with a cooling yogurt and mint dressing. Everything is wrapped in tortillas, pita, or naan.
- Prep time
- 25 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 3/4 cups plain yogurt (whole-milk or low-fat but not non-fat)
- 2 1/2 tablespoons minced ginger
- 1 1/2 tablespoons minced garlic
- 1 teaspoon crushed red chile flakes (or to taste)
- 1 1/4 teaspoons ground cumin
- 1 1/4 teaspoons dried oregano
- 1 teaspoon table salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1 1/2 pounds boneless, skinless chicken breasts (pounded to an even thinness)
- 1 1/2 cups plain yogurt (preferably whole-milk)
- 1/2 teaspoon ground cumin
- 3 tablespoons chopped mint
- 1 teaspoon table salt (or to taste)
- Naan, pita, or flour tortillas (warmed)
- Romaine or leafy lettuce ((optional))
Instructions
- 1
In a large bowl, combine all the ingredients. Cover and refrigerate for at least 30 minutes and up to 12 hours.
- 2
Prepare a hot fire for grilling or preheat a gas grill. Brush the grill rack with olive oil.
- 3
Grill the chicken over indirect heat, covered, until cooked through, 6 to 7 minutes per side, depending on the thickness. Remove from the heat and let cool slightly.
- 4
While the chicken is cooking, in a smallish bowl, combine all the ingredients. Cover and refrigerate.
- 5
Transfer the cooked chicken to a cutting board and thinly slice. Arrange the chicken on a platter. Arrange the naan, pita, or tortillas on another platter. Set out the mint-yogurt dressing.
- 6
Instruct everyone at the table to pile several slices of chicken in a tortilla or pita, add some lettuce if desired, spoon some dressing on top, roll into a wrap, and devour.