Hari Nayak is an internationally renowned chef & the author of “Modern Indian Cooking”.

Here Chef Hari prepares a wonderful combination of the Tandoori chicken and cucumber salad in a delicious deli wrap sandwich. This video is courtesy of ifood.tv.

For the cucumber salad recipe you will need:

1 chopped tomato
1 peeled and diced cucumber
1/2 of a medium chopped red onion
1 chopped jalapeno pepper
a dash of salt
a dash of cumin powder
a handful of chopped cilantro
juice of 1/2 a lemon

Mix the above together in a bowl for the cucumber salad. Adjust ingredients as needed for taste.

You will also need:
leftover tandoori chicken breasts, or any cooked chicken

mint chutney: Options here are to buy in a jar at Whole Foods, or prepare it by mixing the following in a blender until the mixture is smooth
1/2 of a cup of mint
1/4 cup cilantro, Optionally: separated from stems
1 chopped red or green chili
1 and 1/2 tbsp of chopped red onion
3 tbsp of lemon/lime juice (tamarind juice may also be used)
5 tsp of water
salt and pepper, and a touch of sugar if desired

mayonnaise
chopped Romaine lettuce
large whole wheat tortillas

Cut leftover tandoori chicken breasts (or you could use any type of cooked chicken) into thin strips. Take a tortilla wrap and spread with mint chutney and mayo, top with chopped lettuce, chicken, and the cucumber salad. Wrap it up, slice at an angle and voila! Serve with carrot sticks or your favorite side item.