Paleo Chicken Tikka Wrap
Satisfy your craving for bold, aromatic flavors with this Paleo Chicken Tikka Wrap, a lighter take on the classic Indian favorite. Tender, marinated chicken thighs are infused with a tantalizing blend of spices, including cumin, garam masala, and turmeric, then seared and baked to perfection. Instead of traditional naan, these wraps use crisp butter lettuce leaves to keep them Paleo-friendly while adding a fresh crunch. Finished with refreshing cucumber, zesty red onion, and a sprinkle of cilantro, this wholesome dish is both gluten-free and dairy-free, making it perfect for clean eating. Quick to prepare and bursting with flavor, this recipe is ideal for a weeknight meal or a healthy lunch option.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 150 grams Coconut yogurt
- 2 tablespoons Lemon juice
- 3 units Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Coconut oil
- 12 units Butter lettuce leaves
- 1 unit Cucumber, thinly sliced
- 0.5 unit Red onion, thinly sliced
- 2 tablespoons Fresh cilantro, chopped
Instructions
In a large bowl, combine the coconut yogurt, lemon juice, minced garlic, grated ginger, cumin, coriander, garam masala, turmeric, paprika, salt, and black pepper. Mix well to form a marinade.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
Preheat the oven to 400°F (200°C).
Heat the coconut oil in a large oven-safe skillet over medium-high heat.
Once the oil is hot, add the marinated chicken thighs. Sear for 3 minutes on each side or until golden brown.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes. Then, slice it into thin strips.
To assemble the wraps, lay out the butter lettuce leaves. Place a few slices of cucumber and red onion on each leaf.
Top the cucumber and onion with sliced chicken and sprinkle with fresh chopped cilantro.
Serve immediately as a fresh and flavorful Paleo-friendly meal.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.3 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 830 mg | 18% | |
*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.
