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Tandoori-Spiced Chick'n Wrap
Raita is a cooling yogurt sauce. | Steez

Tandoori-Spiced Chick’n Wrap

Classic tandoori spices pack flavor onto Like Grilled Chick’n. It is served with an herby roasted garlic raita and crispy herb potato wedges.

Richly tandoori-spiced LikeMeat Grilled Chick’n accompanied by hearty potatoes and a refreshing herby garlic raita yogurt sauce.

Tandoori-Spiced Chick'n Wrap

By Nyesha Arrington

30 mins to prep
10 mins to cook
Yields 2


Tandoori-spiced Like Grill Chick’n

  • 2 packages LikeMeat Like Grilled Chick’n, thawed in refrigerator
  • 1 cup cashew yogurt
  • 2 cloves of garlic, minced
  • 1 1/2 teaspoons ground coriander seed
  • 1 teaspoon garam masala
  • 1 tablespoon paprika
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon Kosher salt
  • 1/3 cup fresh lemon juice
  • 2-3 tablespoons olive oil, plus more for grilling

Roasted garlic raita

  • 1 cup cashew yogurt
  • 1 heaping tablespoon roasted garlic paste
  • 3 tablespoons fresh lemon juice
  • 2-3 tablespoons olive oil
  • 1/2 large English cucumber
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • Pinch of cayenne (optional)
  • Kosher salt, to taste
  • Fresh ground black pepper, to taste

Roasted herb potatoes

  • 2 tablespoons olive oil, plus more for greasing the baking sheet
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 2 Russet potatoes, rinsed and cut lengthwise into 1/2-inch wedges
  • Kosher salt, to taste
  • Fresh black pepper, to taste
  • Zest of 1 lemon
  • 1 tablespoon fresh parsley, chopped

To Serve

  • 4 vegan pita bread, warmed on grill
  • Romaine or other lettuce leaves
  • Sliced red onion, cucumber, tomato and avocado
  • Fresh picked cilantro



    • 1
      In a large bowl, combine yogurt, garlic, coriander, garam masala, paprika, turmeric, cumin, cayenne pepper, ground cinnamon, black pepper, salt, lemon juice, and olive oil.
    • 2
      Add the Like Grilled Chick’n pieces, toss to coat evenly, and marinate for 30 minutes.
    • 3
      Heat a grill or cast-iron pan over medium-high heat. Add oil to coat bottom of pan.
    • 4
      Meanwhile, thread 2 marinated Grilled Chick’n pieces each onto 4 skewers.
    • 5
      Grill until lightly charred and warmed through, 5-7 minutes total.


    • 1
      In a small bowl, mix yogurt, roasted garlic paste, lemon juice, and olive oil until smooth.
    • 2
      Grate cucumber on a box grater over a cheesecloth or clean kitchen towel. Squeeze out excess water and discard the liquid. It should yield about 1/2 cup grated cucumber.
    • 3
      Stir cucumber, dill, parsley, and cayenne pepper, if using, into yogurt mixture.
    • 4
      Season with salt and black pepper to taste. Refrigerate until ready to use.


    • 1
      Preheat the oven to 425˚F and lightly grease a baking sheet with olive oil.
    • 2
      In a large bowl, mix 2 tablespoons olive oil, oregano, rosemary, garlic powder, and smoked paprika. Add the potatoes and toss to coat evenly. Season with salt and pepper to taste.
    • 3
      Scatter seasoned potatoes onto the prepared baking sheet and bake for 30-35 minutes until wedges are golden and crispy, flipping them once halfway through.
    • 4
      Toss warm crispy potatoes with lemon zest and parsley.


    • 1
      Slather warmed pita with raita and layer with lettuce, red onion, cucumber, tomato, and avocado, as desired. Top with Like Grilled Chick’n (remove the skewers first). Garnish with an extra dollop of raita and a sprinkle of cilantro.
    • 2
      Serve warm alongside potatoes and more raita for dipping.

Chef's Notes

If not using individual spices for the chick’n marinade, use a pre-mixed tandoori spice blend (2-3 tablespoons).

Special Equipment: box grater, grill pan, 7-inch bamboo skewers


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