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Sous Vide Tandoori Chicken Wraps | Taste and Tipple

Sous Vide Tandoori Chicken Wraps

These Sous Vide Tandoori Chicken Wraps feature a delicious avocado spread, crunchy carrots, fresh cucumber and fall-off-the-bone sous vide chicken.

Course Main Course
Cuisine Indian, Sous Vide
Keyword Avocado, Carrots, Chicken, Cucumber, Sous Vide, Tandoori, Wraps and Sandwiches
Prep Time 30 minutes
Cook Time 4 hours
Marinating Time 1 hour
Servings 4 people
Author Yvonne Langen



  • ¾ cup plain Greek yogurt not fat-free
  • ¼ cup tandoori paste
  • 12 skin-on bone-in chicken thighs
  • ¼ cup fresh lemon juice
  • 2 tbsp Canola oil
  • Salt


  • 1 avocado
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lime juice
  • Salt
  • 4 large flour tortillas
  • 6 pieces Tandoori Chicken coarsely shredded
  • 1 carrot julienned
  • ¼ English cucumber julienned
  • 2 cups mixed greens



  1. For the chicken, combine yogurt and tandoori paste in a small bowl.
  2. If using chicken breasts, cut each in half crosswise. Use a paring knife to score the meat on each piece of chicken 2 or 3 times. Place chicken in a large bowl and add lemon juice. Toss to evenly coat and let stand for 10 minutes.
  3. Add yogurt mixture to chicken and toss to evenly coat. Cover and refrigerate for at least 1 hour or for up to 1 day.
  4. Preheat a water bath using your sous vide precision cooker to 165° F. Place sealed bag of chicken in the water bath and cook for four hours.

  5. Remove chicken from water bath and bag. Preheat a nonstick pan over medium high heat on your stovetop, add 2 tbsp of canola oil. Once pan is hot, add chicken to the pan and sear for 2-3 minutes per side, until browned on all sides. Remove chicken to cutting board and let stand for 10 minutes. Once cool enought to handle, coarsely shred the chicken.

  6. Let left over chicken cool, then refrigerate in an airtight container for up to 3 days.


  1. Coarsely mash avocado in a bowl with mayonnaise and lime juice. Season to taste with salt.
  2. Spread avocado in a wide strip down the centre of tortillas, dividing evenly, leaving about 1 inch (2.5 cat the bottom. Top with chicken, carrot, cucumber and lettuce. Fold up bottom of tortilla, then fold in the sides.

Recipe Notes

Recipe adapted from: MacKenzie, Jennifer. "Avocado Tandoori Chicken Wraps." Food & Drink. Summer 2019.