Tuesday, 7 January 2025
2 minutes

Tandoori Chicken Wraps Recipe

These Tandoori Chicken Wraps are healthy, flavorful, and packed with 43g of protein per serving. Perfect for a quick weeknight dinner or an easy meal prep lunch, they can be made in either the oven or in an Air Fryer for a speedier meal!

Tandoori chicken with red onions, chillies, and herbs in flatbread wraps on plates

Tandoori chicken with red onions, chillies, and herbs in flatbread wraps on plates

Add a little spice to your weekly meal prep or dinner routine with these Tandoori Chicken Wraps, bursting with aromatic flavors and satisfying textures.

A healthy, high-protein option with a whopping 43g of protein per serving, these flatbread wraps are packed with tender marinated chicken, creamy mint yogurt, and sweet mango chutney.

The result is a perfect blend of tangy, vibrant flavors that will bring a fresh and exciting twist to your meal plan.

Whether made in your Air Fryer or oven, these wraps are a quick, delicious, and protein-packed choice for any day of the week.

Flatbreads topped with grilled chicken, yoghurt sauce, red onion, chilli, and herbs

Two chicken wraps with red onions, chillies, and sauce on plates with dips nearby

Serves: 2

Prep time: 10 mins

Cook time: 20 mins

INGREDIENTS

For the chicken:

  • 200g chicken breast, diced
  • 2 tbsp 2% fat or less Greek yoghurt / SKYR
  • 1 tsp tomato puree
  • 1 garlic clove, crushed
  • 2 tsp tandoori curry powder
  • ½ tsp cumin
  • 1 tsp coriander
  • ½ tsp garam masala
  • Salt and pepper, to taste
  • ½ lemon, juiced

For the mint sauce:

  • 30g 2% fat or less Greek yoghurt / SKYR
  • 1 tsp mint sauce

To serve:

  • 2 x flatbreads
  • 2 tsp mango chutney
  • ¼ red onion, sliced
  • ¼ red chilli, sliced (optional)
  • Fresh coriander

METHOD

  1. Add chicken breast, yoghurt, tomato puree, garlic and all spices to a bowl and mix well.
  2. Spray air fryer basket with low calorie oil spray and lie chicken in a single layer inside, cooking in batches if needed.
  3. Cook for 15-18 minutes at 200c, flip half way, until cooked on the inside and charred on the outside.
  4. Alternatively place into an oven, preheated to 200c, on a greased and lined baking tray for 20-25 minutes.

5.Whilst cooking mix together yoghurt and mint sauce.

  1. Heat flatbread then top with yoghurt, chicken tikka, red onion, mango chutney, chilli and coriander. Serve and enjoy.

Food prep tip – make 3-4 portions of the chicken for an easy food prep. Leave to cool completely before refrigerating. Reheat in microwave or air fryer for a freshly cooked taste then serve with rice, salad or flatbreads to have easy and varied lunches for the week. Will keep in the fridge for 3-4 days.

Want to see more air fryer recipes? Check out our quick and easy air fryer recipes full of protein and flavour – which one will you try next?