Tandoori Ranch Chicken Wraps

Here is my second recipe for the Hidden Valley Ranch recipe competition. This time I used Hidden Valley Ranch as part of the marinade for the tandoori chicken. Typically, when making tandoori chicken, the meat is marinated in a mixture of tandoori spices and yogurt. I substituted the yogurt for Hidden Valley Original Ranch and it worked out great. The chicken has a great flavor and is balanced with the fresh tomatoes and lettuce in the wrap.

Tandoori Ranch Chicken Wraps-3

Print Pin
5 from 1 vote

Tandoori Ranch Chicken Wraps

Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4
Author Steve Cylka

Ingredients

  • 2 boneless skinless chicken breasts , cubed
  • 1 cup Hidden Valley Ranch Dressing , divided
  • 3 tbsp lemon juice , divided
  • 2 tbsp garam masala
  • 1/2 tbsp turmeric
  • 1/2 tbsp paprika
  • 1/2 tsp cayenne pepper
  • 2 inch piece ginger , peeled
  • 2 tomatoes , diced
  • 4 green onions , thinly sliced
  • 3 tbsp fresh cilantro , minced
  • 4-8 Romaine or other lettuce leaves
  • 4 large wraps
  • skewers

Instructions

  • Using a food processor, pulse the 3/4 cup Hidden Valley Ranch, 2 tbsp lemon juice, garam masala, turmeric, paprika, cayenne pepper, and ginger. Pulse it until it is a smooth paste, about 1 or 2 minutes.
  • Place the cubed chicken in a large bowl. Pour in the paste mixture. Toss so that the chicken is evenly coated. Cover with plastic wrap and place in the fridge for 1-2 hours.
  • Soak skewers in water for 15 minutes.
  • Remove chicken from the fridge and thread the chicken onto the skewers.
  • Heat grill to high heat. Place chicken skewers on grill and cook for about 8 minutes. Flip and cook another 8 minutes or until the chicken is no longer pink. Remove from the grill.
  • In a bowl, toss the diced tomato, green onion, cilantro and remaining 1 tbsp lemon juice.
  • Remove chicken from the skewers.
  • Assemble the wraps by placing 1 or 2 lettuce leaves, meat from one skewer, 2 to 3 tablespoons of the tomato mixture and some of the remaining Hidden Valley Ranch in each wrap.
  • Serve immediately.

 

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

One comment

  1. What a great filling for a wrap. I made some tandoori style chicken this past weekend too… isn’t it always a good easy meal to make when the marinade does all the work.

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