Slow Cooker Tandoori Chicken Wrap

Name: Slow Cooker Tandoori Chicken Wrap
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 lb (900 g) boneless, skinless chicken breasts, patted dry; ¾ cup (180 g) plain Greek yogurt; 2½ tbsp (20 g) tandoori spice blend; 1½ tbsp (22 g) fresh ginger, minced; 4 clove (20 g) garlic cloves, minced; 3 tbsp (45 ml) fresh lime juice; 1¼ tsp (7½ g) kosher salt; 4 piece (400 g) large flour or naan flatbread; 1 whole (300 g) English cucumber, thinly sliced lengthwise; 1 cup (20 g) fresh cilantro leaves; ½ cup (10 g) fresh mint leaves; ½ cup (120 g) plain yogurt (for mint sauce); 1 tbsp (15 ml) fresh lime juice (for sauce); ½ tsp (1½ g) ground cumin; ½ whole (50 g) red onion, thinly sliced (optional)

From the MyKitchenBank Kitchen

Tender, spiced chicken cooked low and slow in a yogurt-tandoori marinade, then shredded and wrapped in warm flatbread with cooling cucumber, fresh cilantro, and a bright mint-lime sauce. This simplified tandoori experience requires minimal active effort and delivers restaurant-quality results.

Prep: 15 min
Cook: —
Wait: 8 hr
Total: 8 hr 15 min
Makes: 4 wraps (8 half-wraps)

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Steps

Before you start

Pat chicken breasts dry with paper towels to help the marinade adhere
Gather all spices and measure them before starting
Have flatbread ready to warm when chicken is done (can be made ahead or purchased)
Prep cucumber and cilantro in advance so assembly is quick

1
Mix tandoori marinade
- In a large bowl, whisk together the Greek yogurt, tandoori spice blend, minced ginger, minced garlic, 3 tbsp (45 ml) lime juice, and kosher salt until smooth and well combined.
- The mixture should be thick and deeply colored from the spices.
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Ready when: Spices are evenly distributed and no lumps remain
Tip: Whisk thoroughly to dissolve the tandoori spices so they coat the chicken evenly
2
Coat chicken and load slow cooker
- Place the patted-dry chicken breasts in the slow cooker.
- Pour the tandoori marinade over the chicken, turning the pieces to coat all sides evenly.
- The chicken should be submerged or nearly submerged in the yogurt mixture.
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Ready when: Chicken is fully coated with marinade
Tip: Make sure each piece of chicken is well coated so the spices penetrate evenly
3
Cook on low
- Cover the slow cooker and cook on LOW for 8 hours.
- The chicken will become very tender and the yogurt will cook down slightly, creating a thick, aromatic sauce.
- You may see some separation of the yogurt as it cooks—this is normal.
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Ready when: Chicken is fork-tender and shreds easily; internal temperature reaches 165°F (74°C)
Tip: Do not lift the lid during cooking; each opening adds 15–20 minutes of cooking time
4
Shred chicken
- Using two forks or tongs, shred the cooked chicken directly in the slow cooker, breaking it into bite-sized pieces.
- Stir gently to distribute the sauce throughout the shredded meat.
- The chicken should be in a pool of yogurt-spiced sauce.
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Ready when: Chicken is in fine shreds throughout the sauce
Tip: Shred while hot for easier separation; if it cools, reheat on HIGH for 10 minutes before shredding
5
Make mint sauce
- While the chicken finishes, combine 0.5 cup (120 g) plain yogurt, 1 tbsp (15 ml) fresh lime juice, the ground cumin, and the fresh mint leaves (roughly chopped) in a small bowl.
- Stir until the mint is distributed throughout.
- Taste and adjust lime juice or salt as needed.
- This creates a cooling, herbaceous counterpoint to the spiced chicken.
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Ready when: Mint is distributed and sauce is smooth
Tip: Chop the mint just before mixing so it stays bright green and doesn't oxidize
6
Warm flatbreadOven 300°F / 150°C
- Warm the flatbread over a dry skillet on medium heat or wrapped in foil in a 300°F (150°C) oven for 5 minutes, until pliable and warm.
- You want them soft enough to roll without cracking.
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Ready when: Flatbread is warm and flexible
Tip: Warm flatbread just before assembly so it doesn't cool and become stiff while you gather toppings
7
Assemble wraps
- Lay each warm flatbread on a plate.
- Spread 2 tbsp (30 g) of the mint sauce down the center of each bread.
- Top with one-quarter of the shredded tandoori chicken (about 4 oz / 115 g per wrap) and some of its sauce.
- Layer on sliced cucumber, fresh cilantro leaves, and a few slices of red onion if using.
- Leave a 1-inch (2.5 cm) border at the edges to prevent spillage.
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Ready when: All four wraps are filled and ready to roll
Tip: Don't overfill; use just enough sauce so it doesn't leak when you roll and eat the wrap
8
Roll and serve
- Fold the sides of each flatbread toward the center, then roll tightly from the bottom up, pressing gently to seal.
- Place seam-side down on plates.
- Serve immediately while the chicken is still warm and the flatbread is pliable.
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Ready when: Wraps are rolled and seam is secure
Tip: If the flatbread starts to cool and crack, rewarm it briefly over the skillet

Good to know

Tips

For deeper flavor, marinate the chicken in the yogurt mixture for 30 minutes at room temperature before placing it in the slow cooker, then proceed with cooking on LOW
If your slow cooker runs hot, check the chicken at the 6-hour mark; it may be tender before 8 hours
Serve with lime wedges on the side; a squeeze of fresh lime brightens the entire wrap
Leftovers are excellent cold the next day: store shredded chicken and mint sauce separately, warm the chicken gently, and assemble fresh wraps with crisp cucumbers

Make ahead

The tandoori marinade can be made up to 2 days ahead and refrigerated in an airtight container. The mint sauce can be prepared up to 4 hours ahead; store covered in the fridge and stir before serving. Shredded chicken keeps warm in the slow cooker on WARM setting for up to 2 hours.

Storage & reheating

Shredded tandoori chicken (without the wraps) keeps refrigerated in an airtight container for up to 4 days. To reheat, warm gently in a skillet over medium heat with a splash of water, or in a 300°F (150°C) oven for 10–12 minutes. Wrap separately and store at room temperature for no more than 2 hours; discard leftovers if left unrefrigerated longer. The wrapped sandwiches do not freeze well due to the vegetable components, but the chicken filling can be frozen for up to 3 months in a freezer bag. Thaw overnight in the fridge before reheating.

Substitutions

tandoori spice blend → 2 tbsp (15 g) mild curry powder mixed with 0.5 tsp (1 g) smoked paprika and 0.25 tsp cayenne pepper. If you cannot find tandoori spice blend, this combination mimics the warm, slightly smoky, mildly spicy profile
plain Greek yogurt → plain full-fat yogurt or sour cream thinned with 2 tbsp (30 ml) water. Use the same total amount; Greek yogurt is thicker, so this adjustment keeps the marinade consistency right
large flour or naan flatbread → whole-wheat tortillas, pita pockets, or large lettuce leaves. Tortillas and pitas work equally well; lettuce wraps are a lower-carb option but are more delicate to roll
fresh cilantro leaves → fresh parsley or a combination of parsley and basil. Cilantro is traditional, but if you dislike its flavor, parsley provides freshness with a milder taste