Tandoori Chicken Crunchwrap

Ingredients

• 4 boneless chicken thighs
• salt (to taste)
• 0.333 cup plain yoghurt
• 1 tsp red chilli powder (Use less for a milder version.)
• 1 tsp garam masala
• 1 tsp cumin powder (For the chicken marinade.)
• 1.5 tsp coriander powder
• 1 tsp black pepper powder (For the chicken marinade.)
• 1 tsp dried parsley (For the chicken marinade.)
• 0.25 tsp red food color (Optional.)
• 1 tbsp freshly ground ginger-garlic paste
• 0.5 lemon lemon juice (Juice of 1/2 lemon.)
• 4 tbsp Chosen Foods 100% Pure Avocado Oil (For the chicken; use to drizzle before baking or air frying.)
• 0.5 cup mint (For the mint-yoghurt chutney.)
• 0.5 cup yoghurt (For the mint-yoghurt chutney.)
• 2 tbsp cilantro (Chopped; for the chutney.)
• 0.5 tsp black pepper powder (For the mint-yoghurt chutney.)
• 0.5 tsp cumin powder (For the mint-yoghurt chutney.)
• 4 tbsp Chosen Foods Classic Mayo (Heaped tablespoons.)
• 4 tbsp hot sauce (For the spicy mayo spread.)
• 0.5 tsp garlic powder (For the spicy mayo spread.)
• 1 tsp dried parsley (For the spicy mayo spread.)
• salt (To taste; for the spicy mayo spread.)
• 2 large 12-inch tortillas (Use additional small pieces from the tortillas to cover the tops during assembly.)
• 2 tsp red onion (Finely chopped.)
• 0.5 cup lettuce (Shredded.)
• 1 tsp cilantro (Chopped; for assembly.)
• 2 tostadas or fried tortillas (For the center of the crunchwraps.)
• spicy mayo spread (Use the prepared spread.)
• 1 cup shredded mozzarella cheese (Divide between the initial and final cheese layers.)
• 1 tbsp Chosen Foods 100% Pure Avocado Oil (For toasting the crunchwraps; the source states 1–2 tbsp.)

Steps

1. 1

   Combine the chicken thighs with the salt, plain yoghurt, red chilli powder, garam masala, cumin powder, coriander powder, black pepper powder, dried parsley, optional red food color, ginger-garlic paste, lemon juice, and 4 tablespoons avocado oil. Marinate for at least 30 minutes.

2. 2

   Drizzle the marinated chicken with avocado oil, then bake or air fry at 400°F (205°C) for about 20 minutes, or until the chicken is fully cooked.

3. 3

   Blend the mint, yoghurt, chopped cilantro, salt, black pepper powder, and cumin powder until smooth to make the mint-yoghurt chutney.

4. 4

   Mix the Classic Mayo, hot sauce, garlic powder, dried parsley, and salt until combined to make the spicy mayo spread.

5. 5

   To assemble each crunchwrap, spread the spicy mayo over a tortilla and add half of the shredded mozzarella.

6. 6

   Top with half of the cooked chicken, followed by one tostada or fried tortilla.

7. 7

   Add the shredded lettuce, chopped red onion, chopped cilantro, and the remaining mozzarella.

8. 8

   Place a small piece of tortilla on top, then fold the crunchwrap tightly and seal it.

9. 9

   Toast the crunchwraps on both sides in 1–2 tablespoons avocado oil until golden brown and crispy.

Notes

The source does not specify whether the mint-yoghurt chutney is spread inside the crunchwrap; it only instructs preparing it. The source also does not specify how the small tortilla pieces are cut. Ensure the chicken is fully cooked before assembly.

Nutrition per serving

• main
• South Asian
• tandoori
• chicken
• crunchwrap
• air-fried
• baked
• crispy