Tandoori Chicken with Mint Yogurt Chutney

1. First prep the chicken by cutting the chicken breasts into strips or you can use chicken tenders. 2. In a large bowl mix together the yogurt, garlic paste, ginger paste, olive oil, tandoori spice, paprika, garam masala, turmeric, kashmiri chili, salt, lemon juice and mix really well. Then add in the chicken and mix again and marinade for a couple of hours or overnight. 3. Preheat the oven to 450°F. 4. Put all the chicken in a tray lined with parchment paper and bake it for 25 minutes or until the chicken is cooked through. 5. Make the chutney- in a food processor add in the cilantro, mint, garlic, jalapeño, lemon juice, salt and pepper to taste, plain yogurt and blend until smooth. 6. Once everything is done start assembling the wraps, I used red onion and cilantro as garnish.