Chicken tandoori wrap

Total Time
23 min
15 min
8 min
The secret to this Indian-inspired wrap’s tantalizing flavor is the mango chutney-yogurt mixture that’s slathered over the tortillas before the sandwich is assembled. Tandoori spice mix is typically made of a combination of ground spices like paprika, turmeric, nutmeg, ginger, coriander and cayenne pepper. Here, we've called for a jarred tandoori spice mix. If you can't find it at your supermarket, use 2 teaspoons curry powder instead. The spice-yogurt marinade tenderizes the chicken. Plan to combine the chicken with the marinade before you leave for work. Once you return home at the end of the day, you’ll be able to prepare the sandwiches in less than 30 minutes.


Plain fat free yogurt

1 cup(s)

Tandoori spice mix

1 Tbsp

Fresh lemon juice

1 Tbsp

Olive oil

2 tsp


2 clove(s), chopped

Mango chutney

¼ cup(s)

Uncooked boneless skinless chicken breast

1 pound(s)

Flour tortilla

4 tortilla(s), medium


1 medium, chopped

Table salt

¼ tsp


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.