Chicken Tandoori Wraps with Bombay Potatoes

Chicken Tandoori Wraps //

Chicken Tandoori Wraps – Delicious wraps loaded with tender tandoori chicken, served with a zingy lime salad and accompanied by bombay potatoes. A quick and tasty supper!

When it comes to cakes and sweet treats I’ve always got new ideas in my head. I make lists on my phone of recipes I want to try out, spend hours on Pinterest creating boards of inspiration, and most of my saved posts on Instagram are of cakes I’d like to recreate myself. When it comes to dinners though, I have to admit I’m a little less inspired. I love home cooking but, like many of us I’m sure, I find myself cooking a rotation of the same meals over and over again.

So when Hello Fresh got in touch and asked if I’d like to try out their flavour generator, an online gadget that helps to bring inspiration for dinners, it seemed like a great chance for me to try out something new! The flavour generator works by asking you a couple of simple questions about the type of food you fancy; Indian, British, Italian, Mexican or Middle Eastern, and whether you want something spicy, herby, sweet, tangy or something you’ve never tried before. The wheels spins, and you are given two ideas for meals complete with shopping lists and recipes. The recipes are really simple to follow, with pictures to help you follow the steps.

Chicken Tandoori Wraps //

We’re spice lovers in my household, and have a particular soft spot for Indian food. If we’re eating out or getting a take away, it’s bound to be an Indian. When I’m cooking at home though my curries tend to follow a similar pattern. They’re either vegetable curries that throw in any veg we’ve got in the fridge along with spices, chick peas or lentils, or they’re something coconut based like a Thai green curry.

Testing the flavour generator’s ideas for Indian meals was an easy choice!

Chicken Tandoori Wraps // www.scarletscorchdroppers.comChicken Tandoori Wraps //

I’m pretty sure these chicken tandoori wraps will be making their way onto our regular menu. The chicken is marinated in yoghurt, garlic and spices, and grilled until its starting to char. This gives it a delicious flavour, but still keeps the chicken beautifully tender inside. The wraps are served with a simple lettuce and coriander salad dressed with lime. Its fresh, zingy and absolutely perfect for summer.

Served with the wraps is a generous helping of bombay potatoes. The bombay potato recipe is really quick but full of flavour, and would be a great side to any Indian dish, and would even make a good simple supper on it’s own.

Chicken Tandoori Wraps //

What are your regular dinners?


Chicken Tandoori Wraps with Bombay Potatoes
Chicken Tandoori Wraps - Delicious wraps loaded with tender tandoori chicken, served with a zingy lime salad and accompanied by bombay potatoes. A quick and tasty supper!
Cuisine: Indian
Serves: serves 4
  • 1 packet new potatoes
  • 8 boneless chicken thighs
  • 1.5 teaspoons masala spice
  • 1 x 500g pot natural yoghurt
  • 1 clove garlic, crushed or finely chopped
  • 1 bunch coriander
  • 1 onion, finely sliced
  • 2 large tomatoes, roughly chopped
  • ¾ teaspoons ground turmeric
  • 2 teaspoons mustard seed
  • 50ml water
  • 2 baby gem lettuce heads
  • 1 lime
  • 8 wholewheat tortillas
  1. Begin by cooking your potatoes. Quarter your potatoes and add to a pan of water. Bring to the boil, then simmer for about 20 minutes until the potatoes are tender. Drain and set aside for later.
  2. Prepare your chicken. Put the chicken thighs into a large bowl, and add about ⅔ of the tub of natural yoghurt, the tandoori spice, garlic and a pinch of salt. Chop the coriander leaves from the stalks. Finely chop the stalks and add to the chicken. Set the leaves aside for later. Give the chicken a good stir in the yoghurt mixture until it is well covered.
  3. Heat your grill until it is really hot. Spread the chicken over a tray, then cook under the grill for about 15 - 20 minutes until the chicken is cooked through. Don't worry if the chicken colours during cooking, we want it to char for the flavour.
  4. While the chicken cooks, finish your bombay potatoes. Heat a splash of oil in a pan, and fry the onions until softened. Add in the turmeric and mustard seeds, and cook for about 30 seconds before adding the cooked potatoes, chopped tomatoes, and 50 ml water. Give it a good stir together, then cook for about 5 minutes until the tomatoes have started to soften.
  5. Shred your lettuce and coriander leaves. Whisk together the zest and juice of a lime, along with an equal amount of olive oil and a generous pinch of salt and use it to dress your lettuce.
  6. Cut your cooked chicken into small chunks. Serve with the dressed salad, wraps, bombay potatoes, and the rest of the yoghurt.


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