Chicken Tandoori Wrap
5
Points®
Total time: 23 min • Prep: 15 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
If you can't find tandoori spice mix in your supermarket, use 2 teaspoons curry powder instead.
Ingredients
Plain fat free yogurt
1 cup(s)
Tandoori spice mix
1 tbsp(s)
Fresh lemon juice
1 tbsp(s)
Olive oil
2 tsp(s)
Garlic
2 clove(s), large, chopped
Mango chutney
¼ cup(s)
Uncooked boneless skinless chicken breast
1 pound(s)
Flour tortilla
4 medium
Tomato
1 medium, chopped
Table salt
¼ tsp(s)
Onion
½ medium, sweet, sliced
Instructions
1
In a gallon-size sealable plastic bag, mix 1/2 cup of the yogurt, spice mix, lemon juice, oil, garlic and salt; add the chicken. Seal the bag, squeezing out any air. Refrigerate, turning the bag occasionally, at least 6 hours or overnight.
2
Meanwhile, in a small bowl, mix the chutney and remaining yogurt. Refrigerate, covered, until ready to use.
3
Preheat the broiler; line the broiler rack with foil and spray with nonstick cooking spray. Transfer the chicken and marinade to the rack. Broil 6 inch from heat until cooked through and lightly crispy, 7-8 minutes on each side. Cool slightly, then cut into strips.
4
Heat tortillas according to package directions; spread with the yogurt mixture. Place the chicken, tomato and onion down the center of each tortilla; fold into bi-fold rolls.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.