Skip to Content

Recipe: Tandoori chicken wrap

Serves 1

Medically reviewed on Dec 20, 2017

Dietitian Tip

If you can't find a whole-grain flatbread, you may substitute a whole-grain pita bread or tortilla.


  • 4 ounces boneless, skinless chicken breast
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cumin
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon coriander
  • 1/4 teaspoon nutmeg
  • 2 ounces fat-free plain yogurt
  • 1 piece flatbread (about 2 ounces)
  • 1 cup chopped spinach (about 2 ounces)
  • 1/2 small cucumber, sliced (about 2 ounces)
  • Coarse chopped basil, to taste


Season chicken with spices, cover or put into plastic bag, and let marinate in the refrigerator for 2 hours.

Heat gas or charcoal grill to medium high (or turn on broiler). Grill or broil chicken breasts about 3 to 4 minutes per side or until the internal temperature is 165 F. Let cool.

Slice chicken and toss with yogurt. Build wrap with all ingredients: flatbread, sliced chicken and yogurt, spinach, cucumber, and basil. Enjoy.

Nutritional Analysis (per serving)

Serving Size1 wrap
Carbohydrate33 g
Cholesterol97 mg
Fiber4 g
Protein49 g
Sodium524 mg
Monounsaturated Fat2 g
Saturated Fat1 g
Total Fat7 g

© 1998-2018 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. Terms of use