HomeRecipesGrilled Tandoori Chicken Wrap
Grilled Tandoori Chicken Wrap
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Ingredients
1 pkg
Tandoori Chicken Curry Seasoning
34 cup
2% plain yogurt, divided
1
lime, divided
1 lb (450 g)
boneless, skinless chicken breasts, about 2 breasts
2
tomatoes
14
small red onion
4
small naans
1 tbsp
oil
2 cups
chopped romaine lettuce

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Preheat grill to medium-high.  
  2. In a bowl, combine seasoning and 14 cup yogurt. Slice lime in half. Using 2-in-1 Citrus Press, squeeze in juice from half the lime. Squeeze in juice from the other half into another small bowl; set aside.  
  3. Cover chicken with plastic or parchment paper. Using a rolling pin, give the thickest parts of the chicken a few firm whacks. The chicken should have an even thickness from end to end, about 12“ thick. This will help it cook quickly and evenly. Place chicken in bowl with yogurt mixture. Coat well. If you have time, let stand for 10 min to marinate.  
  4. Place on grill. Grill with lid closed for 5–7 min per side. Meanwhile, add remaining 12 cup yogurt to bowl with reserved lime juice. Stir to combine. Dice tomatoes. Slice onion into rings.  
  5. Once chicken is cooked, remove from grill. Lightly brush naan with oil. Grill until lightly charred, about 1–2 min per side.  
  6. Slice chicken. Spread yogurt sauce over naan; divide chicken, tomatoes, onion, and lettuce between each naan. Fold and enjoy!  
Tips

Cooking time may vary depending on thickness of your chicken and your grill. To test chicken for doneness, insert an instant read thermometer inserted into the thickest part of the meat. It should register at 165° F. 

Perfectly Balance Your Plate

Serve with 1 cup sliced veggies.

Nutritional Information

Per serving: Calories 410, Fat 9 g (Saturated 2.5 g, Trans 0 g), Cholesterol 90 mg, Sodium 430 mg, Carbohydrate 46 g (Fiber 8 g, Sugars 7 g), Protein 36 g.

Grilled Tandoori Chicken Wrap
20 min
4 servings
$3.55/serving
HomeRecipesGrilled Tandoori Chicken Wrap
Grilled Tandoori Chicken Wrap
Grilled Tandoori Chicken Wrap
Share it!

Ingredients
1 pkg
Tandoori Chicken Curry Seasoning
34 cup
2% plain yogurt, divided
1
lime, divided
1 lb (450 g)
boneless, skinless chicken breasts, about 2 breasts
2
tomatoes
14
small red onion
4
small naans
1 tbsp
oil
2 cups
chopped romaine lettuce
20 min
4 servings
$3.55/serving

Epicure is committed to offering premium food products that encourage healthy eating and culinary exploration. Our range includes spices, seasonings, meal kits, and cookware for easy and nutritious home cooking. As part of our value proposition, we prioritize ethical sourcing and sustainability while also providing gluten-free and allergen-friendly options.

This product is:

Gluten Free
Non-GMO project verified
Nut free (includes coconut)

KNOW MORE ABOUT ALLERGENS →

Preparation
  1. Preheat grill to medium-high.  
  2. In a bowl, combine seasoning and 14 cup yogurt. Slice lime in half. Using 2-in-1 Citrus Press, squeeze in juice from half the lime. Squeeze in juice from the other half into another small bowl; set aside.  
  3. Cover chicken with plastic or parchment paper. Using a rolling pin, give the thickest parts of the chicken a few firm whacks. The chicken should have an even thickness from end to end, about 12“ thick. This will help it cook quickly and evenly. Place chicken in bowl with yogurt mixture. Coat well. If you have time, let stand for 10 min to marinate.  
  4. Place on grill. Grill with lid closed for 5–7 min per side. Meanwhile, add remaining 12 cup yogurt to bowl with reserved lime juice. Stir to combine. Dice tomatoes. Slice onion into rings.  
  5. Once chicken is cooked, remove from grill. Lightly brush naan with oil. Grill until lightly charred, about 1–2 min per side.  
  6. Slice chicken. Spread yogurt sauce over naan; divide chicken, tomatoes, onion, and lettuce between each naan. Fold and enjoy!  
Tips

Cooking time may vary depending on thickness of your chicken and your grill. To test chicken for doneness, insert an instant read thermometer inserted into the thickest part of the meat. It should register at 165° F. 

Perfectly Balance Your Plate

Serve with 1 cup sliced veggies.

Nutritional Information

Per serving: Calories 410, Fat 9 g (Saturated 2.5 g, Trans 0 g), Cholesterol 90 mg, Sodium 430 mg, Carbohydrate 46 g (Fiber 8 g, Sugars 7 g), Protein 36 g.

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