Chicken Tikka Wrap

Ingredients

• 1 lb boneless, skinless chicken breasts
• ½ cup plain yogurt
• 2 tablespoons tikka spice blend (or garam masala)
• 1 whole lime
• 4 whole flour tortillas (or naan)
• ½ whole cucumber, diced small

Instructions

1. 1

   Pat the chicken breasts dry with paper towels by laying them flat and pressing firmly across the surface—this helps them brown better when you cook them.

2. 2

   Place one chicken breast on a cutting board and slice it horizontally (parallel to the board) into two thinner pieces about 0.5 inches thick, as if you were opening a sandwich.

3. 3

   Repeat with the second chicken breast, then lay all four pieces flat on the board.

4. 4

   Pour 0.25 cup of the yogurt into a small bowl, add 1 tablespoon of the tikka spice blend, and stir until the spice is evenly mixed into the yogurt with no dry streaks.

5. 5

   Rub the spiced yogurt mixture all over both sides of each chicken piece, coating them completely—use your hands or a spoon to spread it evenly.

6. 6

   Place a 12-inch skillet over medium-high heat and add 1 tablespoon of oil (or butter) and wait until it shimmers and moves quickly when you tilt the pan, about 90 seconds.

7. 7

   Carefully lay the coated chicken pieces in the hot skillet—you should hear a loud sizzle when each piece hits the pan—and do not move them for 3 minutes so they brown.

8. 8

   Flip each chicken piece over using tongs or a spatula and cook the other side for 2 to 3 minutes, until the surface is golden and the thickest piece feels firm when you press it with a finger.

9. 9

   Transfer the cooked chicken to a clean plate and sprinkle with the remaining 1 tablespoon of tikka spice blend while it is still hot—the spice will stick to the moisture.

10. 10

    Warm the tortillas over the still-hot burner by laying each one flat on the flame for about 15 seconds per side, turning with tongs, until it is pliable and has light char spots.

11. 11

    Cut the lime in half and squeeze the juice from one half into the remaining 0.25 cup of plain yogurt, then stir to combine into a sauce.

12. 12

    Lay one warm tortilla on a clean surface, spread 2 tablespoons of the lime yogurt sauce down the center, then place one piece of cooked chicken on top.

13. 13

    Scatter a small handful of diced cucumber across the chicken, then fold the tortilla sides over the filling and roll it toward you into a tight cylinder.

14. 14

    Repeat with the remaining three tortillas and ingredients, then serve immediately while warm.

Tools you’ll need

• cutting board
• sharp chef's knife
• small bowl
• spoon or rubber spatula
• 12-inch skillet
• tongs or cooking spatula
• clean plate
• paper towels

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