Add all of the marinade ingredients and chicken in a bowl and mix well to combine. Marinate for a minimum of 30 minutes up to 48 hours.
For the raita, combine all ingredients in a bowl and mix thoroughly. Keep it in the fridge until you're ready to serve.
Place a large pan over medium-high heat, add spray oil and sear the chicken in batches until golden and cooked. Alternatively, cook the chicken unsliced on the BBQ to achieve the chargrilled marks or put it in the oven or air fryer. Remove and set aside.
Gently warm the wraps to make them easier to fold. Place half of the raita on the wrap, add the tandoori chicken, lettuce, onion, and the remaining raita, and wrap tightly. Serve fresh or toasted.
Chef's Tips
Squeeze the excess water out of the grated cucumber before mixing it into the raita, as written — skipping this step leaves the raita thin and watery instead of thick and creamy.Marinate for as long as you can within that 30-minute to 48-hour window — this is a yogurt-based marinade, so it's gentle enough to go the full 48 hours without toughening the chicken, and the extra time genuinely deepens the flavour.Warm the wraps before filling them, as written — a cold wrap is far more likely to crack or tear when folded tightly around the chicken and raita.
Storage & Reheating
Store the chicken, raita and fresh toppings (lettuce, onion) separately in the fridge rather than assembling ahead.The chicken keeps in an airtight container for up to 4 days, or freeze for up to 3 months — the yogurt marinade is cooked off by searing, so there's no raw dairy sauce holding it back from freezing well. Reheat gently in a pan or the microwave.The raita keeps refrigerated for up to 3 days. Freezing isn't recommended, since the cucumber will release even more water and turn the raita watery once thawed. Assemble the wraps fresh with warm wraps just before serving.