Tandoori Chicken Wrap

Tandoori Chicken Wrap

30 mins total time

20 mins active time


Makes 4



  • 2 x 5 oz boneless and skinless chicken breasts

    cut in half horizontally

  • 2 tbsp tandoori paste
  • ⅓ cup (2¾ oz) plain yogurt
  • 4 naan flatbreads
  • ⅓ cup (2¾ oz) sour cream
  • 4½ oz baby spinach leaves
  • 2 tomatoes


  • 3 tbsp sweet chili sauce


  • 1Put the chicken, tandoori paste and yogurt in a bowl. Mix well to coat chicken. Marinate for 10 minutes.
  • 2Preheat the sandwich press until the READY light illuminates.
  • 3Place the marinated chicken onto the sandwich press, the lower the lid and cook for 3-5 minutes until the chicken is cooked through. Remove the chicken and carefully wipe the sandwich press clean with paper towel.
  • 4Lay the flatbreads out and evenly distribute the sour cream, spinach, tomato, chicken and chilli sauce on one half of the flatbreads.
  • 5Fold the flatbreads in half to enclose the filling. Place two flatbreads on the sandwich press, lower the lid and cook for 2 minutes. Remove the flatbreads using a silicone spatula.
  • 6Repeat with the remaining flatbreads. Cut in half and serve.

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