Tandoori-Style Chicken Wraps

Tandoori-spiced chicken, fresh cilantro, crunchy carrots and red pepper are combined with mango chutney-yogurt sauce to make a pungent filling for these easy wraps. Serve with an oil and vinegar dressed coleslaw and chips to round out the meal.

Tandoori-Style Chicken Wraps

Tandoori-Style Chicken Wraps

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These delicious wraps are filled with fragrant, tandoori-spiced chicken, crunchy carrots and peppers and a pungent chutney-yogurt sauce.

Ingredients

  • 1 lb boneless, skinless chicken (preferably tenderloins or thighs)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon orange juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 2 carrots, cut into matchstick pieces
  • 1/4 of a red bell pepper, cut into matchstick pieces
  • 2 scallions, sliced
  • 1/2 cup loosely packed fresh cilantro leaves
  • 4 8- inch flour tortillas

For the chutney-yogurt sauce:

  • 1/2 cup plain yogurt, drained of excess liquid
  • 1 tablespoon tomato paste
  • 2 tablespoons jarred mango chutney
  • 1 teaspoon freshly grated orange zest
  • 1/2 teaspoon curry powder
  • Pinch of salt

Instructions

  • Cut the chicken into 1-inch pieces and place in a bowl. Add the sesame oil and orange juice and stir to coat the chicken.
  • In a small bowl, combine the cumin, coriander, cinnamon, turmeric, and salt. Sprinkle over the chicken and mix well. Set aside for 20 minutes at room temperature.
  • Combine the yogurt, tomato paste, chutney, orange zest, curry powder and salt in a bowl and set aside.
  • Heat the vegetable oil over medium-high heat. Add the chicken and cook, stirring frequently, until lightly browned and no longer pink in the middle, 4 to 6 minutes.
  • To serve, spread each tortilla with about 1 tablespoon of sauce. Add a portion of chicken, top with carrots, red bell pepper, scallions and cilantro and roll.

Tips for Making This Recipe

Season the chicken and make the sauce up to 8 hours ahead of time for more pungent flavors.
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