Tandoori Chicken Tikka Wraps
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Who’s ready to step up their wrap game with an exciting Indian wrap?
This Tandoori Chicken Tikka Wrap is an absolutely scrumptious lunch or dinner wrap that you’ll crave again and again!
If you had to ask me what’s my favourite lunch wrap, I’d have to say this is it! And believe me, I have plenty of sandwiches & wraps recipes to choose from!
This wrap has everything you could look for in a satisfying lunch wrap! Baked Tandoori Chicken, fresh veggies, a quick homemade yogurt and cucumber sauce, and my Homemade Cilantro-Mint Chutney. What's not to love?
Oh, wait, I forgot the best part. I’m wrapping this in my Rumali Rotis to truly make this an epic experience! Rumali rotis literally translate to “handkerchief rotis.” The name is given because these breads are as soft, as thin, and are shaped just like a handkerchief! Of course you can use any wrap you want, but I love the size of the rumali rotis to allow you to really load your wraps, as you’ll see in the video at the bottom of thisd post.They’re also so amazingly soft, so they’ve got a perfect texture for a delicious wrap. Everything combined makes for an absolutely terrific lunch, and it's much easier than you think with this recipe!
These wraps can even be made with Restaurant-Style Tandoori Naan Bread if you want an alternative for the bread (as you’ll see in the pictures!)
Get everything ready and get ready to make one heck of a wrap! Be sure to let me know what you think in the comments below! Enjoy!
Ingredients for Tandoori Chicken Tikka Wraps
For the chicken tikka
3 boneless skinless chicken thighs (about 200g)
For the first marinade
2 Tbsp lemon juice
2 tsp deggi mirch
1 tsp salt
For the second marinade
4 Tbsp plain yogurt
1 Tbsp ginger-garlic paste
2/3 tsp garam masala
1 Tbsp deggi mirch
1/3 tsp salt
For the wraps
2 x Rumali Roti
2 Tbsp Mint Chutney, plus more to serve
1/2 Cup iceberg lettuce, shredded
3-4 tomato slices
1/4 Cup thinly sliced onions
10-12 thinly sliced cucumbers
How to Make Tandoori Chicken Wraps
In a bowl, combine ingredients for the first marinade and let chicken thighs marinate for 10-15 minutes. In the meanwhile, prepare second marinade and mix the ingredients together. After 15 minutes, add second marinade to the chicken and mix well. Marinate for at least 15-30 minutes.
Preheat the oven to 400 F. In the meanwhile, cover a baking sheet with foil and place a wire rack over the top. Arrange the chicken pieces and place baking sheet under the broiled for 10-15 minutes. Flip once at the halfway point and cook until evenly charred on both sides. Once cooked, chop chicken to cubes and reserve for later.
To assemble the wrap, warm up the naan bread on in the warm oven or for 20 seconds in the microwave. Spread a tablespoon of Mint Chutney, lettuce, Tandoori Chicken Tikka, onions, tomatoes and cucumber.
Roll the rumali roti tightly and wrap with some aluminium foil or parchment paper to serve. Enjoy!
What if I Don’t Have…
Rumali roti? If you don’t want to make the rumali roti from scratch or don’t have time to, then maybe you’ve actually got some leftover rumali roti from a takeout dinner the night before. That would be an awesome way to use leftovers! Otherwise, you can feel free to use naan bread, as that’s also an excellent bread to make these wraps with (I’ve originally done this wrap with naan many times!). You can follow my Restaurant-Style Tandoori Naan recipe to make your naan from scratch or use store-bought naan. If you can’t find naan at your grocery store, then feel free to use a tortilla or a pita bread.
Lettuce? You can use any green of your choice! Spinach and green cabbage would be excellent substitutions.
Chicken thighs? You can easily use chicken breasts instead. I would recommend basting with butter during the baking process to ensure the meat remains juicy to make up for the lack of fat that naturally occurs in chicken thighs.
Can You Make Tandoori Chicken Wraps Ahead of Time?
You sure could! To store your wrap, store the rumali roti (or whatever bread you’re using) and chicken separately from the other toppings. This is just because fresh ingredients, the lettuce, tomatoes, and the chutney sauce, will not taste pleasant warmed up.
The best way to prepare these wraps ahead of time is to reheat the rumali roti and the chicken. Then, wrap the chicken, spread the yogurt sauce, and add the remaining toppings. Also, you will avoid any sogginess in the rumali roti if you follow this method. This Tandoori Chicken Tikka Wrap will stay good in the fridge for up to 3-4 days.
If I were to make these wraps ahead of time, I wouldn’t mind eating it cold. The lettuce, veggies and yogurt will go great with the bread and chicken. I haven’t tried this however, so I leave this up to you.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!