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Chicken Tikka Wrap

Chicken Tikka Wraps Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 395
Ingredients Method Notes

Ingredients
  

  • 500g boneless skinless chicken thighs
  • 3 tbsp full-fat Greek yogurt
  • 1 tbsp lemon juice
  • 2 tsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 tsp kashmiri chili powder or mild paprika
  • ½ tsp salt
  • 1 tbsp neutral oil
  • 4 large flour tortillas or roti wraps
  • 2 cups shredded green cabbage or romaine
  • 1 small red onion, thinly sliced
  • ½ cucumber, halved and thinly sliced
  • Handful of fresh coriander leaves
  • Mint yogurt sauce
  • ½ cup full-fat Greek yogurt
  • 1 cup loosely packed fresh mint leaves
  • ½ cup loosely packed fresh coriander leaves
  • 1 green chili, deseeded if preferred
  • 1 tbsp lemon juice
  • Pinch of salt
  • 1-2 tbsp cold water

Method
 

  1. Cut chicken into 2.5cm chunks. Mix yogurt, lemon juice, ginger-garlic paste, spices, and salt, then coat the chicken. Leave to marinate while you prep the salad and sauce.
  2. Heat oil in a heavy skillet over high heat. Cook chicken in a single layer for about 4 minutes per side until charred and cooked through (73°C / 165°F).
  3. Blend all mint sauce ingredients with 1 tbsp water until smooth, adding more water only if needed. Chill until serving.
  4. Warm each tortilla in a dry pan over medium heat for 20 to 30 seconds per side.
  5. Spread mint sauce onto each wrap. Top with cabbage, red onion, cucumber, chicken, and coriander. Fold and roll tightly, then slice and serve.

Notes

The chicken needs at least 10 minutes to marinate, which you can use to prepare the veg and sauce. For deeper spice, marinate up to 1 hour in the fridge. If you want wraps that stay crisp for a packed lunch, pack the filling and sauce separately and assemble just before eating.