Tandoori Chicken Burrito

Tandoori Chicken Burrito

It's the best of both worlds! Enjoy juicy tandoori-marinated chicken thigh wrapped up with spinach and red onion in a soft tortilla. Yum!


  • 1/2 pkt tandoori curry paste 150g
  • 1 cup Greek yoghurt
  • 500g chicken thigh fillets
  • 8 regular tortillas
  • 120g baby spinach
  • 1 red onion, thinly sliced
View Method Tandoori Chicken Burrito


  1. Combine curry paste and 2 tbs yoghurt in a large bowl. Add chicken and toss to coat.
  2. Heat a large frying pan over medium heat and cook, turning halfway, for 12 minutes or until meat is golden. Slice.
  3. Heat tortillas following packet instructions.
  4. Divide chicken, spinach and red onion among tortillas. Dollop with remaining yoghurt and season with pepper. Wrap to enclose filling. Serve.
View Ingredients Tandoori Chicken Burrito
View Method Tandoori Chicken Burrito
Sorry, no reviews yet. Be the first!