Chicken Tikka Wrap
Elevate your lunch game with this irresistible Chicken Tikka Wrap, a vibrant fusion of smoky, spiced chicken and refreshing veggies, all bundled in warm naan or flatbread. Juicy chicken thighs are marinated in a zesty blend of Greek yogurt, lemon juice, and aromatic spices like cumin, coriander, and turmeric, then grilled or baked to perfection for that signature tikka char. Layered with crisp cucumber, tangy red onion, and fresh lettuce, these wraps are finished with a drizzle of cooling mint chutney and creamy mayonnaise for the ultimate flavor burst. Ready in under an hour, this recipe is perfect for a quick family meal or meal prep favorite, offering bold Indian-inspired flavors in every bite.
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Recipe Information
Ingredients
- 400 grams Boneless chicken thighs
- 120 grams Greek yogurt
- 2 tablespoons Lemon juice
- 3 pieces Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 4 pieces Naan or flatbread
- 1 piece Cucumber, thinly sliced
- 0.5 piece Red onion, thinly sliced
- 4 pieces Lettuce leaves
- 4 tablespoons Mint chutney
- 4 tablespoons Mayonnaise
Instructions
In a large bowl, combine Greek yogurt, lemon juice, minced garlic, minced ginger, cumin powder, coriander powder, turmeric powder, chili powder, and salt. Mix well to form a marinade.
Add the boneless chicken thighs to the marinade and ensure they are well coated. Cover and refrigerate for at least 30 minutes, preferably overnight for deeper flavor.
Preheat your grill or oven to 200°C (390°F).
Thread the marinated chicken pieces onto skewers.
Lightly oil the grill grates or baking tray with vegetable oil and start cooking the chicken skewers. Grill for about 10-15 minutes on each side until the chicken is cooked through and has a nice char. If using an oven, bake for about 20 minutes, flipping halfway through.
Once cooked, remove the chicken from the skewers and let it rest for a few minutes.
Lay out the naan or flatbread and spread 1 tablespoon of mint chutney on each.
Divide the cooked chicken evenly among the flatbreads, topping each with cucumber slices, red onion slices, and a lettuce leaf.
Drizzle 1 tablespoon of mayonnaise over the vegetables.
Roll the flatbread tightly around the filling to form a wrap.
Secure with a toothpick if needed and serve immediately, or wrap in parchment paper for easy handling.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1212 mg | 53% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.2 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 634 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
