Giannis Tandoori Chicken Wraps

with Giannis Naan/Roti style bread


Tandoori is savoury but not too spicy for conservative eaters so makes a good filling for a naan/wrap. Pack the naan/wrap with seasonal salad ingredients—a salad blend or your own combination.

Tandoori Chicken Wraps

  • 6 Giannis Naan/Wrap Breads
  • 2 boneless chicken breasts, cut horizontally then cut in 1 cm slices
  • 2 cloves garlic crushed
  • 1 ½ tsp grated ginger
  • Juice of ½ a lemon (approx 2 tbsp)
  • 1 tsp of cumin
  • 1 tsp garam masala
  • 1 tsp turmeric
  • ½ tsp chilli
  • Pinch of salt
  • ½ cup unsweetened natural yoghurt
  • 3 cups salad leaves
  • Grated carrot, 2 sliced tomatoes, bean sprouts or other salad ingredients
Serves six

Marinate the chicken. Place it in a non-reactive bowl, pour on the lemon juice and add the dry spices, garlic and ginger. Mix well so the meat is coated, then stir in the yoghurt. Refrigerate for ½ an hour.

Pre heat the grill and place the chicken in a single layer on a heatproof tray. Grill until slightly brown, turn the chicken and pour off excess liquid then continue cooking on the other side until done.

In a bowl combine ½ cup natural yoghurt, ½ cup mayonnaise (I use a lite one) and ½ cup chutney and mix well.

Spread the tangy mayonnaise mixture over 6 Giannis Naan Breads/Wraps, add salad leaves—you’ll need around 3 cups, add some grated carrot, sliced tomatoes, bean sprouts and any other salady additions you fancy.

Place one 6th of the cooked chicken in a line down each of the naan breads/wraps and roll tightly. Wrap in cling film and refrigerate if not eating immediately.