These flavorful chicken tikka wraps are perfect as a quick meal for lunch or dinner. Chicken tikka is wrapped in roti with raita, mango chutney and vegetables.
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If you love easy wraps and sandwiches, you might also enjoy these spicy tuna wraps, or smoked salmon and avocado toast.
Ingredients
To make the chicken skewers, you will need chicken breast fillets, Greek yogurt and tikka seasoning powder (curry powder).
To complete the wraps, you want to use some kind of flatbread, like chapati or roti, mango chutney, raita, red onions and lettuce.
You can also add other ingredients in your wraps, such as cooked rice, fresh parsley or cilantro, cucumbers or tomatoes.
Instructions
First, prepare the chicken pieces. Dice the chicken fillets into bite sized chunks, and place them in a bowl. Add Greek yogurt and curry powder, and stir to coat evenly.
Cover the chicken, and place it in a refrigerator. Leave it to marinate for at least 30 minutes, or up to 4 hours. This will allow the chicken to absorb more of the delicious flavor.
If you are using wooden skewers, you have to soak them completely in water for at least 30 minutes before use. This step is essential, or the skewers might catch fire. This is not needed if you use metal skewers.
Preheat your oven to 450 °F / 230 °C / 215 °C fan oven. Place the skewers on a baking sheet covered tray, and bake them for 5-8 minutes, or until the chicken has cooked through. Turn them after a few minutes to achieve an even result.
Top tips
Here are my top tips to succeed with this recipe:
- Be careful not to overcook the skewers, or the chicken will be dry. You can use a meat thermometer to determine if the chicken has cooked through. Chicken is ready to serve when it reaches an internal temperature of 74 °C / 165 °F.
- You can marinate the chicken in your favorite curry powder.
- If you buy rotis or chapatis, they often have to be warmed in a skillet or frying pan before use. This will make them taste much nicer. Check the instructions on the packaging for guidance.
Serving suggestions
Wraps are often served as a quick and easy meal that you can eat with your hands. However, you can absolutely serve them with some side dishes if you prefer.
I like to serve these with dill rice, air fryer carrots, or honey roasted potatoes. You can also serve them with a simple side salad or french fries.
Variations
I like to change things up depending on what I feel like, or what I have available in my pantry or refrigerator. Here are some of my favorite variations of the dish:
- Bring some heat by adding a spicy chutney or using a spicy curry powder.
- Add other ingredients to the wrap, such as other vegetables, dressings or sauces.
- Use tofu instead of chicken for a vegetarian version.
- You can make the dish dairy free by using a dairy free or vegan yogurt.
Leftovers
Leftover chicken tikka wraps can be stored in a container, or wrapped in foil in a refrigerator for up to a day.
Over time the flatbread will become soggy, so I don't recommend storing the wraps for more than a day. However, you can store the ingredients separately for up to 3 days, and assemble the wraps when you're ready to eat. This will ensure that the wraps have the best possible texture.
Frequently asked questions
Chicken tikka is a popular Indian dish, and refers to chicken cutlets (thighs or breasts) that are marinated in spices.
Chapati and roti are both unleavened wheat based flatbreads. Chapati are a type of roti. As they are so similar, the names are often used interchangeably.
Recipe
Chicken Tikka Wraps
Ingredients
- 2 chicken breasts
- 3 tbsp Greek yogurt
- 3 tsp tikka powder
- 4 chapati (or roti)
- 4 tbsp raita
- 4 tsp mango chutney
- ½ red onion
- handful of lettuce
Instructions
- First, prepare the chicken pieces. Dice the chicken fillets into bite sized chunks, and place them in a bowl. Add Greek yogurt and curry powder, and stir to coat evenly.
- Cover the chicken, and place it in a refrigerator. Leave it to marinate for at least 30 minutes, or up to 4 hours. This will allow the chicken to absorb more of the delicious flavor.
- If you are using wooden skewers, you have to soak them completely in water for at least 30 minutes before use. This step is essential, or the skewers might catch fire. This is not needed if you use metal skewers.
- Preheat your oven to 450 °F / 230 °C / 215 °C fan oven. Place the skewers on a baking sheet covered tray, and bake them for 5-8 minutes, or until the chicken has cooked through. Turn them after a few minutes to achieve an even result.
Notes
- Be careful not to overcook the skewers, or the chicken will be dry. You can use a meat thermometer to determine if the chicken has cooked through. Chicken is ready to serve when it reaches an internal temperature of 74 °C / 165 °F.
- You can marinate the chicken in your favorite curry powder.
- If you buy rotis or chapatis, they often have to be warmed in a skillet or frying pan before use. This will make them taste much nicer. Check the instructions on the packaging for guidance.
- Leftover chicken tikka wraps can be stored in a container, or wrapped in foil in a refrigerator for up to a day. Over time the flatbread will become soggy, so I don’t recommend storing the wraps for more than a day. However, you can store the ingredients separately for up to 3 days, and assemble the wraps when you’re ready to eat. This will ensure that the wraps have the best possible texture.
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