Tandoori wraps are here to bring a little spice to your tapas menu. This dish is very simple to both cook and enjoy with friends. We love Indian food and wanted to see how we could make a traditionally knife and fork dish into tapas/finger food. Chicken is used in this recipe, but lamb and beef are welcome alternatives.
Ingredients 8 chicken tenderloins
1 tbsp tandoori paste
1/3 cup natural yogurt
1 tbsp oil (we recommend coconut oil)
1 tsp lemon juice
1-2 cups cooked rice
4 tbsp garlic yiros sauce or tzatziki
8 roti or pita bread
Parsley to garnish
Place chicken tenderloins in a container and add tandoori paste, yoghurt and lemon juice. Mix together so the chicken is completely coated and cover. Place in the fridge for a minimum of 30 minutes to overnight for more flavour.
Once marinated, fry the chicken in oil - we used coconut oil for this. Once the meat is cooked through, and the outer layer is brown and crispy place onto a chopping board.
Slice the chicken diagonally in 1-2cm thick slices.
Cook the roti or pita bread. We recommend roti as this gives the wraps a really nice flavour. Cook on a medium heat and don't add any extra oil as there is enough in the roti mix. It will start completely frozen and white, place straight in the pan and watch until it begins to go slightly darker, then flip. It should be lightly browned both sides. It will puff up slightly when it is ready.
Place the roti on a plate and add about 2 tbsp of cooked rice along the middle. Don't put too much, or the wraps will spill when rolled up.
Add the chicken and garlic sauce next.
Carefully roll the wrap into a cylinder shape and slice through the middle. You can use a toothpick to hold them together if you need. Now they are ready to serve.