Tandoori Chicken Wraps

READY IN: 2hrs 20mins
Recipe by MA Blossom

This is a delicious meal in a wrap, based on Tandoori Chicken Wraps Without the Tandoor (#177048) from Chef MrsMM. I've rewritten here with a few adjustments to make it easier for me (and maybe you) to do the prep next time and use alternative ingredients.

Top Review by Gerry

This is very like the very first chicken and rice wrap I ordered - and loved. Great to have the recipe down on paper. With the exception of the radishes, (didn't happen to have any on hand) made as posted. Thank you and MrsMM for absolutely delicious wraps that will be made and enjoyed again - and again. Made for Spring PAC.

Ingredients Nutrition


  1. For yogurt marinade: Combine first 8 ingredients.
  2. Cut chicken into bite-size pieces and stir into yogurt until completely covered. Cover and marinate in refrigerator for at least one hour.
  3. For yogurt sauce: Combine yogurt, cucumber, onion, black pepper, salt and red chili powder. Stir until smooth. Refrigerate until ready to serve.
  4. Heat oil in skillet over medium-high heat.
  5. Add chicken and all the marinade to skillet and cook for about 20 minutes or until chicken is cooked through. You may need to drain some liquid from the skillet while this cooks as you want to end up with only enough sauce to coat the chicken.
  6. To serve: You may cool the chicken pieces slightly before serving or keep them hot. You may warm the tortillas, if desired, too. Roll up the wrap with the chicken, yogurt sauce, lettuce or spinach leaves, chutney, rice, tomatoes, radishes and whatever else you like.

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