Tuesday 25 March 2014

Cheesy Chicken Tandoori Wraps

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

This recipe for Cheesy Chicken Tandoori Wraps made a delicious weekend meal for us a few weeks ago.

 I got this recipe from a blog called Naz's Kitchen Fiesta, and it was a big hit in our house. I used a tandoori seasoning to spice the chicken, but to be honest, you can spice it any way you like - let your imagination run wild! Leftover cooked chicken would be good here too.
P.S. The photo below makes it seem that the chips are the star of the show but really it's the chicken wrap behind - the chips are just standard oven chips :)

 A Simple List of Ingredients:

1. Boneless Chicken Pieces
2. Ginger Paste
3. Garlic Paste
4. Plain Yoghurt
5. Red Chilli Powder
6. Tandoori Powder
7. Lemon Juice
8. Salt
9. Vegetable Oil
10. Red Onion
11. Tortilla Wraps
12. Grated Cheddar Cheese
13. Lettuce
14. Tomatoes
15. Green Yoghurt Chutney

Bismillah, let's begin!

Cut 1 pound Boneless Chicken Pieces into strips, and place into a bowl.

1/2 teaspoon Ginger Paste
1/2 teaspoon Garlic Paste 
3 tablespoons Plain Yoghurt.

This is the tandoori powder that I used.

Add 2 tablespoons Tandoori Powder and 1/2 teaspoon Red Chilli Powder.

Along with the juice of 1/2 a Lemon.

Season with 1 teaspoon Salt, and mix well. Set aside to marinade for a few hours but you can cook it straight away if you're in a rush.

To cook, heat 1 tablespoon Vegetable Oil in a large pan.

Throw in 1 Red Onion which has been peeled and thinly sliced.

Cook the onion over a medium heat until softened and light brown.

Then, add in the marinated chicken.

Stir fry the chicken for a few minutes.

Cover and simmer on low for 15-20 minutes or until the chicken is fully cooked through.

Once cooked, uncover.

Stir fry on a high heat until it dries out slightly. Remove from the heat.

Time to assemble! Take a Tortilla Wrap - I used a garlic and herb flavour but any will do!

Put 1/4 of the cooked chicken in the middle.

Sprinkle on some Grated Cheddar Cheese. Mozzarella would be good here too.

Add on some Shredded Lettuce.

Along with Sliced Tomatoes. You could any other salad you want as well.

Make a batch of Green Yoghurt Chutney.

Add a few dollops of the chutney.

Tightly fold the wrap to make a rectangle kind of shape.

Spray a frying pan with non-stick spray or oil it. Heat it up and then put the wrap in.

Continue making the rest of the wraps - this recipe makes 4 large ones.

But keep you eye on the pan. You want the wrap to be golden brown on both sides - and than happens quite quickly.

Once it's done, slice through the middle.

And, serve! 

Full Written Recipe:

Cheesy Chicken Tandoori Wraps

Adapted from Naz's Kitchen Fiesta

Ingredients – makes 4 large wraps
1 pound Boneless Chicken Pieces, cut into strips
½ teaspoon Ginger Paste
½ teaspoon Garlic Paste
3 tablespoons Plain Yoghurt
½ teaspoon Red Chilli Powder, or to taste
2 tablespoons Tandoori Powder
Juice of ½ Lemon
Salt, to taste
1 tablespoon Vegetable Oil
1 Red Onion, peeled and finely sliced
4 Large Tortilla Wraps
Few handfuls Cheddar Cheese, grated
Shredded Lettuce
Sliced Tomatoes


First, marinade the chicken. Into a bowl, mix the chicken strips, ginger paste, garlic paste, plain yoghurt, red chilli powder, tandoori powder, salt and lemon juice. Set aside to marinade overnight or for a few hours. Or use straight away, if you’re in a rush.

Heat the vegetable oil in a saucepan. Add the sliced onion, and cook until it softens. Then, put in the marinated chicken strips.

Stir fry for a few minutes, and then turn the heat to low. Cover and simmer for about 15-20 minutes or until the chicken is fully cooked.

Uncover and turn the heat to high. Stir fry until the chicken dries out, and then remove from the heat.

To assemble the wrap, take a tortilla. Put ¼ of the cooked chicken in the middle. Then, place on the grated cheese, shredded lettuce, sliced tomato and green yoghurt chutney.

Fold the wrap tightly into a rectangle, and place in a hot pan which has been oiled slightly. Keep your eye on it, and turn after a few minutes. You want both sides to be a lovely golden brown colour.

Carry on making the rest of the wraps. Then, slice in half and serve!

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