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Flavor-packed tandoori chicken wraps served with fresh vegetables and sauce

Flavor-Packed Tandoori Chicken Wraps

A vibrant and flavorful wrap combining tender marinated chicken and fresh vegetables, perfect for a busy weeknight dinner.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 wraps
Course: Dinner, Main Course
Cuisine: Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the marinade
  • 1.5 pounds boneless skinless chicken breasts or thighs Can substitute with tofu for vegetarian option.
  • 3 tablespoons olive oil Avocado oil is a great alternative.
  • 1/4 cup plain whole-milk yogurt Use coconut yogurt for a dairy-free version.
  • 2 teaspoons fresh ginger, minced or paste Ground ginger works if fresh isn’t available.
  • 1 tablespoon fresh garlic, minced Garlic powder can substitute in a pinch.
  • 2 teaspoons garam masala A blend of warm spices can replace it.
  • 2 teaspoons salt Adjust based on your dietary preferences.
  • 2 teaspoons ground cumin Coriander can also work here.
  • 2 teaspoons mild chili powder Swap with smoked paprika for a different flair.
  • 1/2 tablespoon ground turmeric Can omit if you don’t have it.
  • 1 teaspoon ground coriander Replace with more cumin if needed.
  • 1 teaspoon paprika Can also use smoked paprika for extra depth.
  • 1/4 teaspoon cayenne pepper (optional) Add heat according to personal preference.
  • 1 Juice of 1 lime Lemon juice can also be effective.
  • Oil or clarified butter for brushing (optional) Vegetable oil works fine.
For assembly
  • 8 pieces naan breads You can substitute with lettuce leaves for a low-carb option.
  • 1 cup Chopped lettuce Any greens work here.
  • 1 cup Diced cucumber Bell peppers can also substitute.
  • 1 cup Thinly sliced red onion Use green onions for a milder flavor.
  • 1 cup Chutney of choice Tzatziki or salsa can also be great choices.
  • Plain yogurt (optional) Use dairy-free yogurt for a vegan twist.

Method
 

Marinating the Chicken
  1. Add the chicken to a large bowl along with olive oil, yogurt, ginger, garlic, spices, and lime juice. Mix well until every piece is evenly coated. Cover and marinate for at least 30 minutes for good flavor, or longer if time allows.
Cooking the Chicken
  1. Heat a grill, grill pan, or heavy skillet over medium-high heat and lightly oil the surface.
  2. Spread the chicken in a single layer and cook, turning occasionally, until nicely browned and lightly charred, about 10–12 minutes total.
  3. Reduce heat slightly and cook another 1–2 minutes until fully cooked through. Brush lightly with oil or clarified butter if desired.
Finishing the Wraps
  1. Heat the naan in a skillet, oven, or directly over a burner until soft and warmed through.
  2. Lay warm naan flat and spoon the cooked chicken down the center. Top with lettuce, cucumber, red onion, and chutney.
  3. Add a spoonful of yogurt if desired. Roll or fold the naan and serve immediately while warm.

Notes

Marinate overnight for maximum flavor. Experiment with different chutneys to mix things up. Use a meat thermometer to ensure chicken is cooked through (165°F internally).