Tandoori Chicken Wraps with Cucumber Raita and Spiced Sweet Potato Wedges

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a food processor or blender, combine 3 minced garlic cloves, 1-inch peeled and chopped ginger, 1 tablespoon garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/4 teaspoon cayenne pepper, 2 tablespoons lemon juice, 1/2 cup plain yogurt, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth to make the tandoori marinade.

Cut 12 oz chicken thighs into 1-inch strips and place in a bowl. Pour the tandoori marinade over the chicken, ensuring all pieces are well coated. Cover and refrigerate for 15 minutes while preparing other components.

Wash and cut 1 large sweet potato into wedges, about 1/2-inch thick. Place on the prepared baking sheet.

Drizzle sweet potato wedges with 1 tablespoon olive oil and sprinkle with 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.

Bake the sweet potato wedges for 25-30 minutes, flipping halfway through, until golden and crisp on the outside and tender inside.

While the sweet potatoes are baking, prepare the raita. Grate 1/2 English cucumber and place in a clean kitchen towel. Squeeze out excess moisture.

In a small bowl, combine the grated cucumber, 3/4 cup plain yogurt, 2 tablespoons finely chopped fresh mint leaves, 1/4 teaspoon ground cumin, and 1/4 teaspoon salt. Mix well and refrigerate until ready to serve.

Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off.

Cook the marinated chicken for 4-5 minutes per side until charred on the outside and cooked through to an internal temperature of 165°F (74°C).

Thinly slice 1/4 red onion and tear 2 romaine lettuce leaves into smaller pieces.

Warm 2 large whole wheat tortillas in the microwave for 15-20 seconds or in a dry skillet for 30 seconds per side.

To assemble the wraps, spread a generous amount of cucumber raita down the center of each tortilla. Top with the tandoori chicken strips, sliced red onion, and romaine lettuce.

Fold in the sides of the tortillas and roll them up tightly to enclose the filling.

Serve the tandoori chicken wraps with the spiced sweet potato wedges and extra raita on the side.