Créé avec l’IA
Indian Style Tandoori Chicken Burrito
50 min 550 kcal par portion Moyen
Ingrédients
4 Portions
- boneless chicken thighs600 g
- whole wheat tortillas4 pieces
- cooked basmati rice1 cup
- cucumber raita1 cup
- shredded lettuce1 cup
- sliced red onions0,5 cup
- tandoori masala2 tbsp
- plain yogurt0,5 cup
- lemon juice2 tbsp
- cilantro2 tbsp
- vegetable oil1 tbsp
Instructions
- 1
In a large bowl, combine the plain yogurt, tandoori masala, lemon juice, and vegetable oil. Mix well to form a marinade.
- 2
Add the boneless chicken thighs to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 1 hour (or overnight for best flavor).
- 3
Preheat your grill or oven to 220°C (425°F). Remove the chicken from the marinade and place on a baking tray or grill. Cook for 20-25 minutes, turning halfway, until the chicken is cooked through and slightly charred. Let it rest for 5 minutes, then slice into strips.
- 4
Warm the whole wheat tortillas in a dry skillet or microwave until soft and pliable.
- 5
To assemble each burrito, lay a tortilla flat and add 1/4 cup cooked basmati rice, a portion of sliced tandoori chicken, 1/4 cup shredded lettuce, 2 tbsp sliced red onions, 1/4 cup cucumber raita, and a sprinkle of chopped cilantro.
- 6
Fold in the sides of the tortilla and roll tightly to form a burrito. Repeat with the remaining tortillas and fillings.
- 7
Serve immediately, or wrap in foil for a portable meal. Enjoy your Indian Style Tandoori Chicken Burrito!
