Spiced chicken, peppers and onions roasted on one tray and wrapped in warm tortillas. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 40 minutes.
Prep 15 min Cook 25 min Serves 4 Easy
Ingredients
🍗Chicken500 g, sliced
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧅Onion1, sliced
🥬Bell Pepper1, sliced
🫙Olive Oil2 tbsp
🍋Lime1
🌾Flour Tortillas8
🌶️Ground Cumin1 tsp
🌶️Chili Powder1 tsp
🌶️Smoked Paprika1 tsp
🌶️Red Bell Pepper1, sliced
Optional extras
🫙Salsato serve
🧀Sour Creamto serve
Instructions
1
Heat the oven to 220°C.
2
Toss chicken, peppers and onion with oil and spices on a tray.
3
Roast 20–25 minutes until the chicken is cooked and the veg charred.
4
Squeeze over lime and serve in warm tortillas with sour cream and salsa.
5
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Warm tortillas or buns right before filling so they stay soft and pliable.
