Tandoori Chicken Wraps

Instructions

1. Marinate the chicken
   In a large bowl, combine yogurt, tandoori spice blend, lemon juice, garlic, ginger, and 1 tablespoon oil. Add chicken strips and coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2-4 hours for better flavor development.
2. Prepare the yogurt sauce
   Mix 1/2 cup of Greek yogurt with 1 tablespoon of lemon juice, 1 teaspoon of minced garlic, and half of the chopped mint and cilantro. Season with salt to taste. Refrigerate until ready to serve.
3. Cook the chicken
   Heat the remaining oil in a large skillet over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook chicken strips for 5-6 minutes on each side until charred on the outside and cooked through, reaching an internal temperature of 165°F (74°C).
4. Warm the flatbreads
   Heat the flatbreads or naan in a dry skillet for 30 seconds on each side, or wrap them in foil and warm in a 300°F (150°C) oven for 5 minutes until soft and pliable.
5. Assemble the wraps
   Spread a generous layer of yogurt sauce down the center of each flatbread. Top with cooked tandoori chicken strips, cucumber, red onion, and shredded lettuce. Sprinkle with remaining fresh herbs.
6. Roll and serve
   Fold the bottom edge of each flatbread up slightly, then roll from one side to the other to form a wrap. Cut in half diagonally and serve immediately with extra yogurt sauce on the side.