Indian · Lunch
Charred Chicken Wrap (Gluten-Free)
Boneless chicken thigh is marinated in yogurt, ginger-garlic paste and warm spices, then charred over high heat until blistered and smoky. Served in a warm corn tortilla with cooling cucumber-mint raita, pickled onion and lettuce, delivering Indian street-food character through smoky-tart contrasts.
$4
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
486Calories
47.2gProtein
19.4gFat
31.8gCarbs
6.9gSugar
5.3gFiber
1120mgSodium
222mgChol
5.1gSat Fat
880mgPotassium
210mgCalcium
3.6mgIron
0.6mcgVitamin B12
9.5mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
In a bowl, whisk yogurt, ginger-garlic paste, garam masala, cumin, chili powder, turmeric, paprika, lemon juice and salt. Add chicken and coat completely.
2
Marinate
Cover and chill for 30 minutes until the spices penetrate the surface and yogurt tenderizes the meat.
3
Char
Heat oil in a grill pan over high heat until smoking. Lay chicken in a single layer and char 3–4 minutes per side until deep brown blistered edges form.
4
Assemble
Stir raita yogurt with cucumber and mint. Warm tortilla in the dry pan over medium heat 20 seconds per side. Spread raita, add chicken, onion, lettuce and cilantro, then roll tightly.
5
Plate
Fold the wrap sides in and slice diagonally in half. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 6 tbsp90g plain yogurt
- 2 tbsp30g ginger-garlic paste
- 1 tsp1 tsp garam masala
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp turmeric
- 1 tsp1 tsp smoked paprika
- 2 tsp2 tsp lemon juice
- 1 tsp1 tsp salt
- 2 tsp2 tsp vegetable oil
- 22 corn tortilla (100g)
- 4 tbsp60g plain yogurt for raita
- 4 tbsp50g cucumber
- 2 tsp2 tsp mint
- 4 tbsp40g red onion, quick-pickled in vinegar
- 2 handful30g lettuce
- 2 tbsp2 tbsp cilantro
