These Tandoori Chicken Wraps with Tzatziki are one of those recipes that always work. They are super quick to make, you don't need many ingredients, and they are full of flavor. Perfect for a fast lunch, an easy weeknight dinner, or even for a summer picnic. You can also make them as mini wraps for a party. Everyone loves them.
The mix of soft chicken with warm Indian spices, peppery arugula, and cool tzatziki gives you a tasty bite every time. It's creamy, crunchy, and a little spicy. And it's so easy to make!
Spicy Tandoori Wraps with Yogurt-Marinated Chicken
At our house, we love Indian food. The smell, the colors, the deep flavors-it always makes dinner feel special. I first made this wrap with some leftover chicken and a jar of tzatziki that needed to be used. It was so good that now we frequently make it, especially on busy days.
The best part? You can change it to what you have at home. No arugula? Use lettuce. No time to cut chicken? Use leftover roast chicken. And the tzatziki? Make your own or just buy it at the store. Just like with my Slow Cooker Butter Chicken or Indian Tikka Masala, the base is easy, and the result is amazing.
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Ingredients
Tandoori spices
- ½ teaspoon ground black pepper
- 2 tablespoons cumin seeds
- 1 tablespoon coriander seeds
- 3 cloves
- 2 tablespoons paprika powder
- ⅛ teaspoon cayenne pepper ground
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon sea salt
Preparation wraps
- 3 tablespoons yogurt
- 1 pound chicken breast, cut into strips
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 2 tablespoons Tandoori spice mix
- 1 cup peas
- 4 tortilla wraps
- 2 cups arugula
- 4 tablespoons Tzatziki
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Tandoori Spice Mix:
- Put all the spices in a blender or spice grinder. Mix until you get a fine powder.½ teaspoon ground black pepper, 2 tablespoons cumin seeds, 1 tablespoon coriander seeds, 3 cloves, 2 tablespoons paprika powder, ⅛ teaspoon cayenne pepper ground, ¼ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon sea salt
- Use two tablespoons for this recipe. Keep the rest in a jar for next time.
Preparation wraps
- In a bowl, mix the yogurt with two tablespoons of the spice mix. Add the chicken strips. Mix well. Let it sit in the fridge for 30 minutes.3 tablespoons yogurt, 1 pound chicken breast, 2 tablespoons Tandoori spice mix
- Heat the oil in a pan. Add the onion and cook for 3 minutes until soft.3 tablespoons vegetable oil, 1 onion
- Add the chicken and cook for 5 minutes on high heat.
- Add the peas and ¼ cup of water. Cover the pan and let it simmer for 10 minutes.1 cup peas
- Heat the tortilla wraps in a dry pan until warm and soft.4 tortilla wraps
- Put the chicken on each wrap, add arugula, and a spoon of tzatziki.2 cups arugula, 4 tablespoons Tzatziki
- Roll the wraps and serve right away.
Notes
- Refrigerator: Keep the cooked chicken in a closed container for up to 2 days. Store tzatziki and wraps separately.
- Freezer: You can freeze the chicken mix for up to 1 month. Let it thaw in the fridge before using.
- Reheat: Warm it in the microwave or oven before serving.
Nutrition
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