Printer friendly version
-
Chicken tikka wrap
- Prep time:
- 30 mins, plus 4-5 hours of marinating
- Cook time:
- 15 mins
- Serves:
- 4
Cyrus Todiwala’s recipe for wraps filled with aromatic chicken tikka and flavours of refreshing cucumber, tomatoes and a mango chutney is perfect for lunch
Similar recipes
Related Videos
Ingredients
For the chicken
- 800g Chicken breast, chopped into large cubes
- salt and freshly ground freshly ground white pepper, to taste
- 150ml plain Yogurt
- 40g Ginger
- 40g Garlic
- 1/2 tsp Cumin seeds
- 1/2 tsp Coriander seeds
- 1/4 tsp red Chilli powder
- 1/4 tsp ground Turmeric
- 1/2 tsp Garam masala
- 2 tbsp lime or lemon juice
- 50ml groundnut oil
- knob of butter, melted, for basting
- 1/2 Cucumber, julienned
- 1-2 Tomatoes, thinly sliced
- 1 red Onion, peeled and thinly sliced
- fresh Mint, torn, to taste
- 2 green chillies, finely chopped
- 1 bunch Coriander, finely chopped
For the wrap
- 4 thin white flour tortillas
- 2 Eggs, beaten
- sweet mango chutney, to taste
- knob of butter
- handful pea shoots, or cress, to serve
Method
1. For the chicken: season the chicken with salt and ground white pepper, mix well in a bowl and set aside.2. Place half of the yoghurt along with the ginger, garlic, spices, lime juice and groundnut oil into a food processor and blend to a smooth paste. Transfer to a bowl and then whisk in the remaining yoghurt.
3. Mix the spice paste in with the chicken, making sure all the chicken pieces are coated evenly in the mixture. Cover the bowl with cling film and leave to marinate for at least 4-5 hours, preferably overnight.
4. Preheat the grill to medium and soak a few wooden skewers in a bowl of cold water for 10-15 minutes.
5. Thread the chicken pieces onto the skewers then place onto a wire mesh set on top of a roasting tin. Place under the grill for 8-10 minutes, turning once and basting with the butter, or until the chicken is golden-brown and cooked through.
6. Remove the chicken from the skewers, then shred the meat with a fork. Mix the shredded chicken in a bowl with the cucumber, tomato, red onion, mint, chillies and coriander.
7. For the wrap: coat the tortillas in the beaten egg, then fry on a griddle pan for 1-2 minutes on both sides, or until golden-brown all over.
8. Spread some chopped mango chutney on each of the griddled tortillas, then spoon in the chicken tikka mixture. Wrap by folding in the sides, then rolling the wraps upwards.
9. To serve, scatter some fresh pea sprouts or cress on four serving plates, then slice the wraps diagonally and lay on top.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
Oh My Goodness, this is amazing. It is now part of my staple diet for a sat evening instead of a stoggie takeaway. If feels like it should be really bad, when actually it's amazingly healthy. But be sure to give it at least 12 hours marinade for the best results. I too added some mint yoghurt, for a bit of extra shusch!
absolutely gorgeous! I did add a little mint yogurt which, with the mango chutney made this stunning!
So tasty - the only thing I will do next time is add some yogurt (or similar) to the filling as it was a bit dry – but having said that, could easily have eaten all 4 wraps myself - thank you Cyrus