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Tandoori Chicken Wrap with Mint Yogurt Sauce
Tandoori Chicken Wrap with Mint Yogurt Sauce

Tandoori Chicken Wrap with Mint Yogurt Sauce
A flavorful Indian-inspired wrap featuring spiced chicken and a refreshing mint yogurt sauce.
Tandoori Chicken Wrap with Mint Yogurt Sauce

This meal provides a balanced mix of protein, carbohydrates, and healthy fats to support muscle recovery and energy replenishment during cycle training.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 2
    item
     whole wheat tortilla
  • 100
    g
     greek yogurt
  • 50
    g
     cucumber
  • 10
    g
     mint leaves
  • 1
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 50
    g
     lettuce
  • 1
    item
     tomato
  • 1
    tbsp
     tandoori spice mix
Tandoori Chicken Wrap with Mint Yogurt Sauce
Instructions:
  1. Marinate the chicken breast with tandoori spice mix, lemon juice, and olive oil. Let it sit for at least 30 minutes.
  2. Grill the marinated chicken until fully cooked and then slice it into strips.
  3. In a bowl, mix Greek yogurt with finely chopped mint leaves, grated cucumber, and minced garlic to make the mint yogurt sauce.
  4. Warm the whole wheat tortillas on a pan.
  5. Place lettuce leaves on each tortilla, add sliced tomato and grilled chicken strips.
  6. Drizzle the mint yogurt sauce over the chicken and wrap the tortilla tightly.
  7. Serve immediately.
Nutrition Per Serving 700 g Per 100g
Energy 800 kcal 114 kcal
Protein 60 g 8.6 g
Fibre 12 g 1.7 g
Salt 2 g 0.3 g
Sugar 10 g 1.4 g
Carbohydrates 80 g 11.4 g
Fat 30 g 4.3 g
  • 200
    g
     chicken breast
  • 2
    item
     whole wheat tortilla
  • 100
    g
     greek yogurt
  • 50
    g
     cucumber
  • 10
    g
     mint leaves
  • 1
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tbsp
     olive oil
  • 50
    g
     lettuce
  • 1
    item
     tomato
  • 1
    tbsp
     tandoori spice mix
1
Servings
0

Marinate the chicken breast with tandoori spice mix, lemon juice, and olive oil. Let it sit for at least 30 minutes.

Grill the marinated chicken until fully cooked and then slice it into strips.

In a bowl, mix Greek yogurt with finely chopped mint leaves, grated cucumber, and minced garlic to make the mint yogurt sauce.

Warm the whole wheat tortillas on a pan.

Place lettuce leaves on each tortilla, add sliced tomato and grilled chicken strips.

Drizzle the mint yogurt sauce over the chicken and wrap the tortilla tightly.

Serve immediately.

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