These are made with leftover Tandoori Chicken stuffed inside steamed Pita Bread with Vegetables & Mayosa Sauce for a Seriously Good Tandoori Chicken Pita Pocket Wrap.
Servings: 2 Wraps
Equipment
- 1 Steamer
- 1 Skillet
Ingredients
- 1 lbs Tandoori Chicken - cooked
- 2 handful Lettuce - Chopped or Shredded
- 1/4 C Cucumbers - Diced
- 1/4 C Onion - Diced
- 1/4 C Tomato - Diced
- 1/4 C Peppers - Diced
- As Desired Tandoori Masala - for Seasoning
Mayosa Sauce
- 1/4 C Hellmann's Mayo - or substitute with Yogurt
- 1-2 Tbl Samosa Dipping Sauce
Instructions
- Ensure you have about 1 lbs. of leftover Tandoori Chicken, or make the Tandoori Chicken up to use here for the wrap. See notes. Prepare the Samosa Dipping Sauce and when cooled make the Mayosa Sauce. Prepare the Vegetables and place them into a Salad Bowl.
- Steam the Pita Bread just until softened and tear along the edge about 40 % of the way.
- Grab a good amount of the vegetables and place right in the middle section of the Pita. Sprinkle Tandoori Masala as desired over top and drizzle the Mayosa Sauce on. Reheat Tandoori Chicken and place the Chicken on top.
- Tuck in the top flap and push the filling into the pocket tightly. Then roll to create the Pita Pocket Wrap. Serve right away, or wrap in waxed paper to serve later.
Notes
This recipe usually uses Leftover Tandoori Chicken. Although this can be made up with fresh cooked Tandoori Chicken too. Use 1 Chicken Quarter, 3 Drumsticks, or 2 Thighs for each Wrap. Optionally, use 1 lbs. Chicken Breast for both wraps, either cooked whole, sliced in half horizontally and grilled or cubed for Tandoori Kebabs.
Follow the instructions to make Tandoori Chicken and use for the Tandoori Chicken Pita Pocket Wrap.