Indian · Dinner
Spiced Yogurt Chicken Wrap
Indian Chicken Shawarma Wrap
An Indian take on the Middle Eastern classic — yogurt-spiced chicken broiled and wrapped in a flatbread with garlic-yogurt drizzle, mint chutney, and onion salad.
$
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
38gProtein
18gFat
48gCarbs
4gSugar
6gFiber
780mgSodium
110mgChol
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Instructions
1
Prep
Whisk 1/4 cup yogurt with ginger-garlic paste, Kashmiri chilli powder, garam masala, cumin, coriander, 0.5 tsp salt, 2 tsp lemon juice, oil, and crushed kasuri methi. Coat 440g chicken strips; rest 5 minutes. Slice red onion, tomato, cucumber. Chop mint and coriander. Whisk 3 tbsp yogurt with grated garlic, half the mint, pinch of salt for drizzle.
2
Char
Heat broiler to high. Line sheet pan with foil, spread marinated chicken in single layer. Broil 4 inches from heat 10–11 minutes, turning at 6 minutes, until edges char deeply and internal temperature reaches 165°F.
3
Build
While chicken broils, toss sliced red onion with 1 tsp lemon juice, 0.5 tsp salt, and black pepper to make onion salad. Warm tortillas in dry skillet 30 seconds per side each until soft and pliable.
4
Wrap
Lay first tortilla flat. Spread 1.5 tbsp mint chutney down centre. Layer half the cucumber, tomato, then half the broiled chicken. Top with half the onion salad, remaining mint, coriander, and garlic-yogurt drizzle. Roll tightly from bottom, folding sides in as you go. Repeat with second tortilla and remaining ingredients.
5
Plate
Slice each wrap in half and plate. Serve with lemon wedge, mixed pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless chicken thigh
- 180ml (3/4 cup) plain whole-milk Greek yogurt
- 2 tbsp ginger-garlic paste
- 2 tsp Kashmiri chilli powder
- 1 tsp garam masala
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
- 1 tsp salt
- 3 tsp lemon juice
- 1 tbsp neutral oil
- 0.5 tsp kasuri methi
- 2 garlic cloves
- 2 tbsp fresh mint
- 2 large flour tortillas
- 0.5 medium red onion
- 1 small tomato
- 80g (2.8 oz) cucumber
- 2 tbsp fresh coriander
- 0.25 tsp ground black pepper
- 3 tbsp mint chutney
- 2 lemon wedges