Chicken Tikka Wraps
Marinated, charred chicken folded into warm tortillas with cool yogurt sauce and fresh vegetables. A restaurant-quality Indian wrap ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- ½ cup Greek yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala
- ½ teaspoon paprika
- 2 tablespoons lemon juice
- 1 pound chicken breast, boneless and skinless
- 4 piece large flour tortillas
- ½ whole cucumber
- ¼ whole red onion
Instructions
- 1
In a small bowl, mix together 0.5 cup yogurt, 1 tablespoon ginger-garlic paste, 1 teaspoon garam masala, 0.5 teaspoon paprika, and 2 tablespoons lemon juice until completely smooth, about 20 seconds of stirring.
- 2
Pat the chicken breast dry with paper towels, removing all surface moisture so the marinade sticks better.
- 3
Cut the chicken breast horizontally into two thin cutlets: place the breast flat on the cutting board, place your hand on top to steady it, then slice parallel to the board from the long side to create two even pieces about 0.5 inch thick.
- 4
Place both chicken cutlets in a shallow dish and pour the yogurt marinade over them, turning each piece to coat all sides evenly.
- 5
Let the chicken sit in the marinade at room temperature for 15 minutes while you prepare the vegetables.
- 6
Slice the cucumber lengthwise into thin matchsticks about 1/8 inch wide and 2 inches long — like thin fries.
- 7
Slice the red onion in half from root to tip, then place the flat side down and slice crosswise into thin half-moon slivers about 1/8 inch wide.
- 8
Heat a large cast iron skillet or griddle over medium-high heat for 2 minutes until it is very hot — when you hold your hand 3 inches above, you should feel strong heat.
- 9
Remove the chicken from the marinade, allowing excess yogurt to drip back into the dish, then lay the two cutlets flat in the hot skillet — you should hear an immediate loud sizzle.
- 10
Cook the chicken without moving it for 4 minutes until the bottom is charred deep golden brown, then flip each piece.
- 11
Cook the second side for another 3 to 4 minutes until the internal temperature reaches 165°F on an instant-read thermometer inserted into the thickest part, and the surface is dark golden with charred edges.
- 12
Remove the chicken from the skillet and place it on a clean cutting board.
- 13
Warm the tortillas in the same skillet for 30 seconds on each side, just until they are soft and pliable — they should bend without cracking when you pick one up.
- 14
Transfer the warm tortillas to a plate.
- 15
Slice the chicken cutlets against the grain into strips about 0.5 inch wide — the grain runs lengthwise down the chicken, so cut perpendicular across it.
- 16
Lay one warm tortilla on a cutting board and spread 2 tablespoons of the remaining yogurt marinade down the center.
- 17
Arrange half of the chicken strips in a pile on top of the yogurt sauce.
- 18
Top with half of the cucumber matchsticks and half of the red onion slivers, placing them in a loose pile on top of the chicken.
- 19
Fold the left and right edges of the tortilla toward the center about 2 inches, then roll the tortilla tightly away from you, tucking the filling in as you roll.
- 20
Repeat steps 16 through 19 with the remaining tortilla and fillings to make the second wrap.
- 21
Cut each wrap in half diagonally and serve immediately while still warm.
Tools you’ll need
- small mixing bowl
- shallow dish or bowl for marinating
- paper towels
- cutting board
- chef's knife
- large cast iron skillet or griddle
- instant-read thermometer
- serving plate
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