Photo of Chicken Tandoori Wrap by WW

Chicken Tandoori Wrap

5 - 9
PersonalPoints™ per serving
Total Time
23 min
15 min
8 min
If you can't find tandoori spice mix in your supermarket, use 2 teaspoons curry powder instead.


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 clove(s)

2 clove(s), large, chopped

Mango chutney

¼ cup(s)

Uncooked boneless skinless chicken breast(s)

1 pound(s)

Flour tortilla(s)

4 medium

Fresh tomato(es)

1 medium, chopped

Table salt

¼ tsp(s)

Uncooked onion(s)

½ medium, sweet, sliced


  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.