Tandoori Chicken Wraps

• 2 cloves garlic, peeled
• 1 (3-inch) piece fresh ginger, peeled and roughly chopped
• 1/2 small red onion, roughly chopped, plus 1/4 of the onion, thinly sliced
• 1/2 cup plus 2 tablespoons 2% Greek yogurt
• 1 tablespoon olive oil
• 4 teaspoons tomato paste
• 2 teaspoons hot paprika, divided
• 1-1/2 teaspoons ground coriander
• 1-1/2 teaspoons ground cumin
• 1 pound boneless, skinless chicken thighs
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon kosher salt
• 4 whole wheat flatbread wraps
• 4 large pieces Romaine lettuce
• 1/2 cup grape tomatoes, halved

1. In blender or food processor, process garlic, ginger, chopped onion, 2 tablespoons yogurt, oil, tomato paste, 1-3/4 teaspoons paprika, coriander and cumin until it forms a mostly smooth paste (there will be a few chunks, that's OK). Place chicken in large zip-top bag; pour marinade over chicken. Seal bag and refrigerate at least 2 hours or up to overnight.
2. Preheat oven to 400 degrees F. Remove chicken from marinade; discard marinade. Place chicken on rimmed baking pan and bake 18 to 20 minutes or until internal temperature reaches 165 degrees F, turning once. Transfer chicken to cutting board; let stand 5 minutes. Slice chicken crosswise into 1/2-inch pieces.
3. Meanwhile, in small bowl, stir together cilantro, salt, and remaining 1/2 cup yogurt and 1/4 teaspoon paprika.
4. Build wraps using flatbread, lettuce, tomatoes, sliced onion, chicken and yogurt mixture.

garlic, fresh ginger, red onion, yogurt, olive oil, tomato paste, hot paprika, ground coriander, ground cumin, chicken, fresh cilantro, kosher salt, whole wheat flatbread wraps, romaine lettuce, grape tomatoes

Taken from food52.com/recipes/26518-tandoori-chicken-wraps (may not work)