Chicken tikka wrap

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
By Cyrus Todiwala
Chicken tikka wrap
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes plus 4-5 hours of marinating
  • Effort: easy


For the chicken

  • 800 g chicken breasts, chopped into large cubes
  • salt and freshly ground freshly ground white pepper, to taste
  • 150 ml plain yogurt
  • 40 g ginger
  • 40 g 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
  • 50 ml 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


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.

Rate This Recipe