Tandoori Chicken Chapattis

Tandoori Chicken Chapattis are such an amazing dish that are very quick to prepare and tastes so good. The mild mixture of spices from the tandoori paste is perfect and is cooled by the fresh salad. Serve as main dish or as a snack, the flavours will have you wanting more. This recipe contains chicken (believe it or not) but lamb goes perfectly as well.

I make Tandoori Chicken Chapattis after a roast chicken meal on Sundays. It is a great way of using up any left over chicken. Last summer I included these in a picnic to great success. I just wrapped them in kitchen paper and foil and they were perfect. The children stopped and had a bite and then went off to play so just folded the foil until the came back for more. No mess, bug free and filling.

Chapattis are made with wholemeal flour so are higher in fibre and ideal for filling snacks. I am on a diet and a diabetic so these are perfect. Using fat free yogurt instead of mayonnaise means far less fat in each chapatti. The combination of tandoori paste and yogurt can also be used with boiled potatoes for a spicy version of potato salad.

What I love most about these chapattis is their balance of textures and flavours. You start with cooked chicken, which doesn’t need to be fancy—yesterday’s roast, a few pieces from a rotisserie chicken, or even some grilled leftovers will do just fine. Once chopped, the chicken gets lovingly enveloped in a creamy tandoori mixture. That swirl of fat-free Greek yogurt with tandoori paste is small but mighty. It delivers that familiar tang and warmth we associate with tandoori dishes, but without the fuss of marinating or the need to switch on the oven. The yogurt softens the edges of the spice, making the filling smooth, mildly tangy, and deeply comforting.

But what really brightens this dish is the fresh salad mixture. Thin slices of red bell pepper and red onion mingle with a generous handful of chopped coriander, all brought together by a squeeze of fresh lime. It’s the kind of combination that wakes up your senses as soon as you stir it together—the sweetness of the pepper, the sharp bite of the onion, the earthy fragrance of coriander, and that zesty lime kick. If the tandoori chicken is the comforting hug of the wrap, then this colourful salad is the refreshing slap on the back that gets everything moving.

Warming the chapattis is a small detail but such an important one. A quick kiss of heat in a dry pan transforms them from flat and floppy to warm, flexible, and fragrant. It’s the same sort of satisfaction you get from reheating a tortilla—softening the edges and making them much more welcoming to the fillings. Once warmed, each chapatti becomes a little canvas, ready to hold a rainbow of ingredients.

Assembling them always feels a bit like building your own street food at home. You smear half of each chapatti with that creamy tandoori chicken, add a layer of crunchy salad leaves, and then spoon over the pepper and onion mixture. At this point, the chapatti looks almost too pretty to fold up. The reds, greens, purples, and creamy flecks sit together like a tiny edible bouquet. But fold you must—tuck in the sides, roll from the bottom, and you’ve suddenly got a wrap that feels both wholesome and exciting.

What I adore about these Tandoori Chicken Chapattis is how adaptable they are. Make them for lunch, dinner, or even as a snack before heading out. They pack well, travel well, and somehow taste even better when eaten with your hands. You can add extra lime if you like a sharper kick, swap in mint for the coriander, or throw in sliced cucumbers if you’re craving extra crunch. It’s one of those dishes that lets you play.

Despite their simplicity, they feel like something you might order from a street vendor on a warm evening—fresh, light, and full of personality. And best of all, they remind you that vibrant, satisfying food doesn’t need to take hours or create mountains of washing up. Sometimes, it’s just a matter of tossing a few good ingredients together, warming a chapatti, and rolling up something delicious.

Tandoori Chicken Chapattis

a Tandoori Chicken Chapattis is simply a perfect snack that's quick to make and filling. Wrap in kitchen paper or foil and they are Ideal for when you have no time to stop.

4.71 from 107 votes

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Course: Main Dish, Snack

Cuisine: Asian, Indian

Keyword: Chapatti, Chicken, Salad, Spice, Tandoori, Tandoori Chicken Chapattis, Tortillas/Wraps

Prep Time: 10 minutes minutes

Cook Time: 3 minutes minutes

Total Time: 13 minutes minutes

Servings: 2 Chapattis

Calories: 117kcal

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Ingredients

 

MetricImperial

• ▢ ½ large red bell pepper thinly sliced
• ▢ ½ large red onion thinly sliced
• ▢ ½ bunch fresh coriander roughly chopped
• ▢ ½ large lime juice only
• ▢ 1 tbsp fat-free Greek yogurt
• ▢ 1 tsp tandoori paste
• ▢ 100 g cooked chicken cold/dice
• ▢ 2 large chapattis
• ▢ 50 g salad leaves

Instructions

• Add the sliced red pepper, red onion, coriander and lime juice to a bowl. Mix well and put to one side.
  ½ large red bell pepper, ½ large red onion, ½ bunch fresh coriander, ½ large lime
• Meanwhile, in another bowl, mix the yogurt with the tandoori paste and then stir in the chopped chicken.
  1 tbsp fat-free Greek yogurt, 1 tsp tandoori paste, 100 g cooked chicken
• Place the chapattis in a preheated dry frying pan over a medium heat for 45 seconds on each side to warm them through.
  2 large chapattis
• Lay the chapattis out and spread the chicken over half of each chapatti. Add the salad leaves, then top with the red bell pepper and onion mixture.
  50 g salad leaves
• Roll them up, tucking in the sides and enjoy.

Nutrition

Calories: 117kcal | Carbohydrates: 8g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 38mg | Sodium: 44mg | Potassium: 275mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1448IU | Vitamin C: 60mg | Calcium: 22mg | Iron: 1mg