Chicken tikka wraps

    35 min

    Tasty, healthy and easy to make! I serve using a large warm naan bread I buy from the local shop - they are just like the ones you get in Indian restaurants. You could also use chapatis or serve with a large salad, rice or chips.

    Warwickshire, England, UK
    17 people made this

    Serves: 4 

    • 300g natural yoghurt
    • 3 tablespoons tikka curry paste
    • 1 tablespoon lemon juice
    • salt and pepper to taste
    • 600g skinless chicken breast fillets, cubed
    • 2 little gem lettuces, chopped (or iceberg)
    • 1/2 red onion, peeled and thinly sliced
    • 5cm piece cucumber, finely chopped
    • 2 tablespoons chopped fresh coriander
    • 4 naan breads, chapatis or pitta breads
    • cucumber and mint raita, to serve

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Mix together the yoghurt, tikka paste and lemon juice in a shallow dish and season with salt and pepper. Add the chicken and stir to coat in the marinade. Cover and marinate in the fridge for 3 to 4 hours or overnight.
    2. Thread the chicken cubes onto 8 skewers. Preheat the oven to 200 C / Gas 6, then bake the chicken skewers for 15 to 20 minutes, or till no longer pink in the centre.
    3. Meanwhile, mix together the lettuce, onion, cucumber and half the coriander. Warm the bread as per packet instructions.
    4. To serve, top the warmed naan with the salad and chicken skewers. Scatter over the remaining coriander and serve with cucumber and mint raita.

    BBQ version

    Cook the skewers on a medium-hot barbecue for 10 to 15 minutes, turning frequently, until the chicken is no longer pink in the centre and lightly charred in places.

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