Tandoori Chicken Wrap
Tandoori-spiced chicken, pickled carrot and radish, cucumber and lettuce with curry yogurt dressing.
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Tandoori Chicken Wrap
Tandoori-spiced chicken, pickled carrot and radish, cucumber and lettuce with curry yogurt dressing.
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Ingredients
Pickled Carrots & Daikon Radish
- 3Tbsp vinegar
- 3tsp sugar
- 1medium carrotpeeled, shredded
- 3ounces daikon radishpeeled, shredded
Tandoori Chicken Wrap
- 8ounces chicken breast
- 3/4cup yogurtplain
- 1 1/2Tbsp honey
- 1 1/2Tbsp lime juice
- 1/8tsp curry powder
- 4each flour tortillawhole wheat, 10″
- 3/4cup lettuceshredded
- 1/3medium cucumberpeeled, sliced thin
- 1 1/2Tbsp cilantrochopped
Instructions
Pickled Carrots & Daikon Radish
- Combine vinegar and sugar. Whisk until well blended. Add daikon and carrot. Toss to coat. Let stand 2 hours or overnight. Drain.
Curry Yogurt Dressing
- Combine yogurt, honey, lime juice, and curry powder. Stir well to make yogurt dressing. Divide in two.
Tandoori-Spiked Chicken
- Marinate chicken in first portion of yogurt dressing for 2 hours or overnight. Cook chicken on medium-high pan (or griddle at 350 F) until internal temperature reaches 165 F and juices run clear. Cool. Slice for wraps.
Wrap it Up!
- In each tortilla, spread remaining yogurt dressing. Layer cucumber, cilantro, pickled carrots & daikon radishes, chicken. Wrap and cut diagonally.