These tandoori chicken wraps are inspired by classic tandoori chicken, relying on a spiced yogurt marinade to tenderize the chicken. The spices and cooking method here sway slightly from tradition, though still create an altogether enticing Middle Eastern-inspired creation. Not true tandoori chicken? Shrug. Beauty, traditional or otherwise, tends to be in the eye of the beholder. The chicken is also spectacular served simply on its own.

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A tandoori chicken wrap with lettuce, chicken, in a flour tortilla.

Tandoori Chicken Wraps

5 / 9 votes
These tandoori chicken wraps combine grilled chicken marinated in yogurt, ginger, garlic, and Middle Eastern spices with a cooling yogurt and mint dressing. Everything is wrapped in tortillas, pita, or naan.
David Leite
Servings6 servings
Calories428 kcal
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour


For the tandoori chicken

  • 1 3/4 cups plain yogurt (whole-milk or low-fat but not non-fat)
  • 2 1/2 tablespoons minced ginger
  • 1 1/2 tablespoons minced garlic
  • 1 teaspoon crushed red chile flakes, or to taste
  • 1 1/4 teaspoons ground cumin
  • 1 1/4 teaspoons dried oregano
  • 1 teaspoon table salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 1/2 pounds boneless, skinless chicken breasts, pounded to an even thinness

For the mint-yogurt dressing

  • 1 1/2 cups plain yogurt (preferably whole-milk)
  • 1/2 teaspoon ground cumin
  • 3 tablespoons chopped mint
  • 1 teaspoon table salt, or to taste

For the tandoori chicken wraps

  • Naan, pita, or flour tortillas, warmed
  • Romaine or leafy lettuce, (optional)


Make the tandoori chicken

  • In a large bowl, combine all the ingredients. Cover and refrigerate for at least 30 minutes and up to 12 hours.
  • Prepare a hot fire for grilling or preheat a gas grill. Brush the grill rack with olive oil.
  • Grill the chicken over indirect heat, covered, until cooked through, 6 to 7 minutes per side, depending on the thickness. Remove from the heat and let cool slightly.

Make the mint-yogurt dressing

  • While the chicken is cooking, in a smallish bowl, combine all the ingredients. Cover and refrigerate.

Assemble the tandoori chicken wraps

  • Transfer the cooked chicken to a cutting board and thinly slice. Arrange the chicken on a platter. Arrange the naan, pita, or tortillas on another platter. Set out the mint-yogurt dressing.
  • Instruct everyone at the table to pile several slices of chicken in a tortilla or pita, add some lettuce if desired, spoon some dressing on top, roll into a wrap, and devour.

Adapted From

Spices of Life

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Serving: 1 portionCalories: 428 kcalCarbohydrates: 32 gProtein: 33 gFat: 18 gSaturated Fat: 6 gMonounsaturated Fat: 8 gTrans Fat: 0.01 gCholesterol: 90 mgSodium: 1323 mgFiber: 2 gSugar: 8 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe © 2005 Nina Simonds. Photo © 2005 Tina Rupp. All rights reserved.

Recipe Testers’ Reviews

These wraps have an excellent taste and the addition of the lettuce (try using a mesclun mix) enhances the flavour and texture. Prepare them ahead of time and wrap individually in plastic wrap to take (along with some extra sauce) as part of a picnic lunch.

Tandoori Marinade? Yes. Tandoori Chicken? I don’t know if it should be called that unless it’s done in a tandoor. The results are tasty, though.

This is a simple and fun recipe to prepare. The aromatic blend of spices, along with the yogurt and fresh mint, results in a refreshing smell of traditional Indian cooking. Having spent considerable time in various parts of India over the years, chicken tandoori, along with mutton vindaloo, have become my two favorite main Indian dishes.

Tortillas make a nice substitute for naan. I used red leafy lettuce, thinly sliced, as well as a spicy salsa, to round out the dish. Very tasty and enjoyable.

My family really enjoyed this chicken dish. The combination of flavors in the marinade made for a slightly spicy chicken. It would have been good to serve just as they were grilled.

My husband and I enjoyed the sauce, but the kids didn’t share our feelings—they prefer their ranch dressing. The mint in the dressing was not overpowering but provided some coolness to the spicy chicken. Adding shredded carrots and lettuce made for a nice crunch in this dish. We’ll be making this again.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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  1. Hello David, I have not made the tandoori wraps yet they are for Aug 11, but just to let you know I am tweaking the spice, adding some tandoori masala, and eliminating the oregano.