Ingredients: Store bought roasted chicken (herb, traditional, lemon goes best), ranch dressing, 1 romaine lettuce , 2 tomatoes, 12 branches cilantro and 4 plain tandoori bread. Prep time: 10 minutes. Take the chicken off the bone and shred or cube. Cut lettuce to palm size. Slice tomatoes to thumb nail size. Pluck cilantro off its stem. Cut tandoori in half and heat up by toaster or microwave. Assemble: Take a leaf of lettuce, put 2 tbsp of chicken, sprinkle tomato and cilantro, drizzle ranch dressing and place on top of tandoori. Fold in half and bite in!
You can get creative and try spreading butter and garlic on the bread before toasting it. You can use an oven or toaster oven for that. As for the toppings, you can add cucumber, not include cilantro (Not everybody likes that), add cheese and olives or even change the dressing or type of chicken. It all depends on your taste. I’ve found the combo I put together is simple in preparation, in the pocket and flavor.