Tandoori Chicken Wraps

Steps

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1. 1
   Butterfly the chicken breast and slice it into thin strips. Add to a bowl.
   ≈0:09
2. 2
   Add yogurt, garam masala, ground cumin, ground turmeric, ground coriander, sweet paprika, and Kashmiri chilli powder.
   ≈0:29
3. 3
   Grate garlic and ginger on a microplane and add to the bowl. Season with salt and white pepper, and mix to combine.
   ≈0:43
4. 4
   Marinate the chicken for a minimum of 30 minutes.
   ≈0:56
5. 5
   Grate the cucumber on the larger side of a box grater. Place the grated cucumber on a cloth or towel and squeeze out as much moisture as possible.
   ≈1:02
6. 6
   Add yogurt to a bowl and combine with the squeezed cucumber.
   ≈1:28
7. 7
   Squeeze in the juice from about half a lemon. Roughly chop the cilantro and add to the bowl.
   ≈1:40
8. 8
   Season to taste with salt and pepper and mix to combine. Check the acidity and seasoning. Store in the fridge until ready to serve.
   ≈1:54
9. 9
   Prepare the fillings: slice the red onion into strips and shred the lettuce.
   ≈2:07
10. 10
    Place a large pan on high heat. Lightly spray oil to coat the pan. Add the marinated chicken and spread it out so it doesn't stick together.
    ≈2:13
11. 11
    Let it sit for about a minute to a minute and a half to build a crust. Start stirring and repeat the process, cooking for a total of 5 to 6 minutes until the chicken is cooked through.
    ≈2:29
12. 12
    Place the raita sauce on the bottom of the wrap, then add the tandoori chicken on top.
    ≈3:07
13. 13
    Top with red onion and cilantro, then add another layer of raita sauce and finish with a lettuce leaf.
    ≈3:20
14. 14
    Fold the sides of the wrap inward and roll it over, tucking in the edges as best as possible, then place seam-side down.
    ≈3:26
15. 15
    Wrap in foil, food-safe paper, or store in airtight containers. Can be enjoyed fresh or refrigerated for up to 4 days.
    ≈3:38