Dairy-Free Chicken Tikka Wrap
Savor the bold and vibrant flavors of this Dairy-Free Chicken Tikka Wrap, a modern twist on a classic favorite that's perfect for lunch, dinner, or on-the-go meals. Juicy pieces of marinated chicken thighs, infused with a fragrant blend of Indian spices and creamy coconut milk yogurt, are grilled to perfection for a smoky, charred finish. Wrapped in soft flour tortillas and layered with crisp cucumber, zesty red onion, fresh tomato, and a drizzle of dairy-free mint yogurt sauce, each bite is a harmonious explosion of textures and flavors. Quick to prepare and completely dairy-free, this recipe serves up a wholesome, satisfying meal that's both delicious and allergen-friendly. Ideal for anyone craving bold, Indian-inspired street food with a health-conscious twist.
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 2 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cloves minced garlic
- 1 tablespoon fresh ginger, grated
- 120 grams coconut milk yogurt
- 2 tablespoons olive oil
- 4 large flour tortillas
- 1 cucumber, thinly sliced
- 1 red onion, thinly sliced
- 1 tomato, diced
- 2 tablespoons fresh cilantro, chopped
- 120 grams dairy-free mint yogurt sauce
- 1 fresh lime, cut into wedges
Instructions
In a large bowl, combine lemon juice, cumin, coriander, turmeric, paprika, garam masala, salt, pepper, garlic, ginger, and coconut milk yogurt to create a marinade.
Add the chicken thighs to the marinade and coat thoroughly. Cover and refrigerate for at least 1 hour, or up to 6 hours for best results.
Preheat your grill or stove-top pan to medium-high heat and brush with olive oil.
Grill the marinated chicken thighs for about 5-7 minutes on each side, or until cooked through and slightly charred.
Remove the chicken from the grill and let it rest for a few minutes before slicing into strips.
Warm the flour tortillas slightly either on the grill or microwave to make them pliable.
Assemble the wraps by placing sliced chicken, cucumber, red onion, tomato, and cilantro onto each tortilla.
Drizzle with dairy-free mint yogurt sauce and a squeeze of fresh lime juice.
Fold the sides of the tortilla over the filling and roll into a wrap.
Serve immediately for the freshest taste.
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 4229 mg | 184% | |
| Total Carbohydrate | 155.3 g | 56% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 28.2 g | ||
| Protein | 123.3 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 449 mg | 35% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2116 mg | 45% | |
*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.
