Tandoori Chicken Naan Wraps

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Ingredients

Tandoori Chicken:
🍗 3 chicken breasts, cut into small bite-size pieces
🥛 1 cup plain Greek yogurt, Fage recommended
🧄 1 heaping tbsp garlic paste
🌿 1 tbsp ginger paste
🌶️ ¼ cup Shan Tandoori masala
🍋 Juice from 1 lemon
🟠 ½ tsp red food coloring, optional
🫒 ½ cup olive oil, for cooking

Wraps:
🫓 Naan bread, Trader Joe’s preferred
🧅 1 red onion, thinly sliced
🌿 Fresh cilantro

Cucumber Mint Sauce:
🥒 1 English cucumber, finely grated
🧄 1 clove garlic, minced or pressed
🍋 Juice from ½ lemon
🥛 1 cup sour cream or Fage plain Greek yogurt
🌿 1 teaspoon dried mint
🧂 ½ teaspoon salt

Instructions

1- Marinate the Chicken:

In a large bowl, combine chicken, plain Greek yogurt, garlic paste, ginger paste, Shan Tandoori masala, lemon juice, and optional red food coloring. Ensure all chicken pieces are well-coated.
Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor infusion.

2- Prepare the Cucumber Mint Sauce:

Grate the English cucumber and gently squeeze out any excess liquid.
In a separate bowl, mix the cucumber with minced garlic, lemon juice, sour cream (or yogurt), dried mint, and salt. Chill until ready to serve.

3- Cook the Chicken:

Heat olive oil in a large black non-stick skillet over medium-high heat.
Add the marinated chicken, spreading in a single layer. Cook for 12-15 minutes, stirring occasionally, until chicken is cooked through and edges are slightly charred.

4- Warm the Naan:

Heat Trader Joe’s naan in a dry pan or wrapped in foil in the oven until soft and warm.

5- Assemble the Wraps:

Spread cucumber mint sauce generously over the warmed naan.
Layer with tandoori chicken, sliced red onion, and fresh cilantro.
Roll up the naan and serve warm.

Prep Time: 15 minutes plus marination
Cook Time: 15 minutes
Total Time: Approximately 1.5 hours
Servings: Approximately 4
Equipment: