Tandoori Chicken Wrap
Tandoori-spiced chicken, pickled carrot and radish, cucumber and lettuce with curry yogurt dressing.
Calories 340kcal
Ingredients
Pickled Carrots & Daikon Radish
- 3 Tbsp vinegar
- 3 tsp sugar
- 1 medium carrot peeled, shredded
- 3 ounces daikon radish peeled, shredded
Tandoori Chicken Wrap
- 8 ounces chicken breast
- 3/4 cup yogurt plain
- 1 1/2 Tbsp honey
- 1 1/2 Tbsp lime juice
- 1/8 tsp curry powder
- 4 each flour tortilla whole wheat, 10"
- 3/4 cup lettuce shredded
- 1/3 medium cucumber peeled, sliced thin
- 1 1/2 Tbsp cilantro chopped
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.
Nutrition
Calories: 340kcal | Carbohydrates: 53g | Protein: 18g | Fat: 7g | Saturated Fat: 2.5g | Trans Fat: 0g | Cholesterol: 30mg | Sodium: 540mg | Fiber: 3g