Tandoori Chicken Tikka Wraps
Enjoy bold flavors packed into a healthy meal with these Tandoori Chicken Tikka Wraps, featuring tender, marinated chicken, crunchy veggies, and a zingy yogurt sauce.
Ingredients
For the Chicken
- 1 pound Boneless Skinless Chicken Breasts Lean protein that keeps you full.
- 1 cup Plain Greek Yogurt Adds creaminess and probiotics.
- 2 tablespoons Tandoori Spices For bold flavor.
- 1 tablespoon Garam Masala Layers complexity.
- 1 teaspoon Kosher Salt Enhances flavors.
- 1 tablespoon White Vinegar Balances the spices.
- 1 teaspoon Garlic Powder Adds depth.
- 1 teaspoon Onion Powder Complements garlic.
For the Wrap
- 4 pieces Gluten-Free Wraps Perfect for wrapping.
- 1 cup Kale Nutrient-dense leafy greens.
- 1 medium English Cucumber Adds crunch and hydration.
- 1 medium Red Onion Introduces sweetness.
- 1/4 cup Cilantro Freshens the dish.
Instructions
Preparation
- In a large bowl, combine Greek yogurt, tandoori spices, garam masala, kosher salt, vinegar, garlic powder, and onion powder. Mix until well blended.
- Add chicken strips to the marinade, ensuring it's evenly coated. Cover and let marinate for at least 15 minutes.
- While the chicken marinates, chop the kale, dice the cucumber, and slice the red onion. Set them aside for assembly.
Cooking
- Preheat oven to 400°F (200°C) or prepare an air fryer.
- Place marinated chicken strips onto a baking sheet or air fryer basket.
- Cook chicken for 20 minutes in the oven or 12-15 minutes in the air fryer until cooked through.
Assembly and Serving
- Let the chicken rest for a few minutes, then slice into smaller pieces.
- Spread a layer of plain Greek yogurt on each gluten-free wrap.
- Fill each wrap with chicken, kale, cucumber, and red onion, wrapping tightly. Slice in half to eat.
Notes
Marinate the chicken overnight for deeper flavor; adjust vegetables according to seasonal availability.