Charred Tandoori Chicken Wrap with Cucumber Raita

This wrap is filled with fresh flavours including eggplant chutney, cilantro and mint.

This wrap is filled with fresh flavours including eggplant chutney, cilantro and mint.

Charred Tandoori Chicken Wrap with Cucumber Raita

For tandoori wrap:

4 pcs fresh naan bread, available at many grocery stores

4 pcs Tandoori chicken, see recipe

2 tbs garlic butter

1/4 cup Tomato and Red Onion Salad, see recipe

8 each cilantro stems, loose packed

10-20 fresh mint leaves

1/2 cup shredded leaf lettuce

1/4 cup Brinjal Chutney (Indian eggplant pickle available at many grocers)

1/4 cup Cucumber Raita, see recipe

1)    Pre-heat a heavy bottomed sauté pan over medium high heat.

2)    Season the chicken breast with salt and pepper and sear the chicken skin side down over medium for 75% of the cooking until the skin is ultra-crisp and rendered of fat. Turn over to complete the cooking.

3)    Once the chicken is cooked, transfer it to a cutting board and allow it to rest.

4)    Meanwhile degrease your pan or use a new one and add a little oil, place the naan directly to the pan to toast it on both sides. The combination of toast and a little oil softens the naan and make it pliable for wrapping. Brush with a little garlic butter once toasted.

5)    With the toasted naan ready now you just need to build the ingredients on the naan. Spread the brinjal chutney down the center of the naan, follow with shredded lettuce, tomato salad –  dressing the salad with raita then garnishing with mint and cilantro.

6)    Finally slice the warm chicken breast and place it on top before wrapping it up. I sometimes use new wooden clothes pins to keep the sandwich shut by wrapping it with butcher or waxy paper then pinning it closed.

Tandoori Chicken:

4 pcs chicken breast, skin – on

3 tbs tandoori spice, available at your local grocery store

1 tbs vegetable oil

1)    Marinate the chicken in vegetable oil and tandoori spice. Keep refrigerated until ready to cook.

Cucumber Raita:

 

1 each cucumber, whole (grated squeezed)

1 cup yogurt

1/2 cup sour cream

1/4 cup milk

2 cloves garlic, chopped

1/4 cup carrots, shredded

1 tbs cilantro, chopped

1 tsp cumin, ground

1)    Grate the cucumber and carrot on the course side of the box grater.

2)    Squeeze the grated cucumber to remove as much water as possible.

3)    Combine with remaining ingredients in a mixing bowl then transfer to the refrigerator.  The raita stores well for a few days refrigerated.

Makes 4 wraps.

Courtesy Chris Mills

Executive Chef, Joey Restaurant

www.joeyrestaurants.com