Soups

Tandoori Chicken Lettuce Wrap

Main courses

Difficulty Level: Easy

Numbers of Portions: 2

Preparation time: 15 min

Ingredients

Ingredients for marinate

120 g

Chicken breast

¼ teaspoon

Salt

1 teaspoon

Lemon juice

1 tablespoon

Low fat greek yogurt

1 teaspoon

Red chili powder

1 teaspoon

Garam masala

¼ teaspoon

Turmeric powder

2 teaspoons

Ginger paste

2 teaspoons

Garlic paste

2 teaspoons

Vegetable oil

    

Ingredients for raita

½ cup

Low fat greek yogurt

1/3 cup

Cucumber, Grated or finely diced

1/3 cup

Carrot, Grated or finely diced

¼ teaspoon

Salt

¼ teaspoon

Black pepper

¼ teaspoon

Red chili powder

2 teaspoons

Mint leaves

    

Ingredients to wrap

2 pieces

Wholemeal wrap

10 leaves

Romaine lettuce

1 medium

Onion, Thinly sliced

Method
  1. Pat dry the chicken with a paper towel. Make 3 to 4 small horizontal slits to each chicken piece. Add salt, lemon juice, yogurt, chili powder, garam masala, turmeric powder, ginger, and garlic paste. Allow to marinate for 20 minutes or refrigerate if marinating ahead of time.
  2. Preheat the air fryer at 180 degrees celcius for 5 minutes. Apply oil on top of the chicken with a brush. Let it cook for 15 minutes.
  3. While the chicken is cooking, make the Raita. Whisk the yogurt in a medium bowl. Add cucumber, carrot, salt, and black pepper. Mix well. Garnish with chili powder and mint leaves. Keel chilled in the refrigerator until ready to be served. 
  4. To serve: Cut cooked chicken into long pieces. Take 1 piece of wrap, add lettuce leaf, place 4 to 5 pieces of chicken in the center of the leaf. Pour 1 to 2 tablespoons of raita over the chicken and top with sliced onions.