Tandoori Chicken Wraps


November 12, 2013 by Dewi


Spicy, tender chicken pieces with a quick, tangy carrot and onion salad. All wrapped up and ready to eat.

I made this the other night and the whole time I was eating it all I could think was “This is, like, the best kebab I’ve ever had!”

Tandoori chicken is one of those familiar things, a flavour and an aroma that everyone recognises. Normally from walking past takeaways or kebab shops! I’ve never made tandoori chicken before, which is weird considering how simple it is. Hardly any work is required, but you’re rewarded with the tastiest, most tender chicken ever. The flavour is huge.

The chicken is marinated in lovely things like lemon juice, ginger, garlic, spices and yoghurt. This means that when it’s time to get grilling, the meat will have become super tender, and all the lovely flavours will have permeated right through the chicken.

You can have these chicken pieces with whatever you want really: rice, chips, you name it. I opted for wraps because I wanted that street-food feel. I made a quick lemony carrot and onion salad to go with it, added some tomato and chucked in some salad leaves for added crunch. It made for a mighty bit of finger food, and I hope you give it a go.

Serves 4


For the marinade:
  • 8 boneless and skinless chicken thighs
  • Juice of 1 lemon
  • 150ml plain natural yoghurt
  • 4 garlic cloves, peeled
  • Heaped tbsp grated ginger
  • 1/2 tsp each of ground cumin, garam masala, turmeric, coriander and chilli powder
For the wraps:
  • 4 tortilla wraps (flour, wholemeal, corn, whatever you like)
  • 1large red onion, thinly sliced
  • 2 carrots, grated
  • Juice of 1/2 lemon
  • 1 salad tomato, thinly sliced
  • Small bunch mint leaves, finely chopped
  • 4 tbsp plain natural yoghurt
  • Few handfuls of your favourite salad leaves (lamb’s lettuce, spinach, radicchio, anything)
  • Optional – chopped fresh chillies

Using a pestle and mortar, mash the garlic and ginger to a paste and stir in the lemon juice

Score the chicken thighs using a sharp knife and rub in the paste

Leave to marinate for 30-40 minutes

Meanwhile, combine the yoghurt and the spices

Add the yoghurt mixture to the chicken and rub into the meat really well

Cover and leave in the fridge overnight

The next evening, when hunger strikes, grab the chicken from the fridge



Turn on the grill and set to a high heat

Place the chicken under the hot grill and cook for 8 minutes on each side

Meanwhile, combine the carrot, onion, remaining lemon juice and the chopped mint

Mix well and season with salt and pepper


When the chicken in cooked, slice and place on the tortilla wrap



Add the carrot and onion mixture, some slices of tomato, the salad leaves and a tablespoon of yoghurt per wrap

Optional – Sprinkle over the fresh chillies

Now fold up the wrap just like this:


Now, devour.

Perfect with a cold beer.



2 thoughts on “Tandoori Chicken Wraps

  1. Hey fellow! I adore Tandoori in all its “colors”…

  2. I have my own go-to tandori chicken recipe…but going to try this one sometime 🙂

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