Tikka Masala Chicken Capsicum Wraps
Spice up your mealtime with these flavorful Tikka Masala Chicken Capsicum Wraps—an irresistible fusion of bold Indian-inspired flavors and fresh, wholesome ingredients. Tender strips of marinated chicken, coated in a creamy blend of Greek yogurt, tikka masala spices, garlic, and ginger, are pan-seared to perfection and paired with vibrant sautéed bell peppers. Wrapped in soft, warm flatbreads and topped with crisp cucumber slices and a sprinkle of fresh cilantro, these wraps are as satisfying as they are vibrant. Perfect for a quick weeknight dinner or meal prep, this recipe is ready in just 40 minutes and offers a customizable twist with options like tahini or extra yogurt for added creaminess. Bursting with spice, crunch, and zest, these wraps are your ultimate go-to for a globally-inspired meal that’s as easy as it is delicious!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 150 grams Greek yogurt
- 2 tablespoons Tikka masala spice blend
- 1 tablespoon Lemon juice
- 3 units Garlic cloves (minced)
- 1 teaspoon Ginger paste
- 2 tablespoons Olive oil
- 1 unit Red bell pepper (thinly sliced)
- 1 unit Green bell pepper (thinly sliced)
- 1 unit Yellow bell pepper (thinly sliced)
- 4 units Flatbreads or wraps
- 0.5 unit Cucumber (thinly sliced)
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Tahini or additional yogurt (optional, for sauce)
Instructions
In a large bowl, combine Greek yogurt, tikka masala spice blend, lemon juice, minced garlic, ginger paste, and 1 teaspoon of salt. Mix well.
Cut the chicken breast into thin strips and coat them thoroughly with the yogurt spice marinade. Let it marinate for at least 30 minutes or up to overnight in the refrigerator.
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the marinated chicken strips and cook for 6-8 minutes, turning occasionally, until the chicken is fully cooked and slightly charred on the edges. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Toss in the sliced red, green, and yellow bell peppers. Sauté for 4-5 minutes until they are softened but still slightly crisp. Season with black pepper to taste.
Warm the flatbreads or wraps in a dry skillet over low heat, about 1 minute on each side, until soft and pliable.
Assemble the wraps: Spread a layer of yogurt or tahini (if using) over the flatbread. Add a generous portion of the cooked chicken, sautéed bell peppers, and a few slices of cucumber.
Sprinkle fresh cilantro over the fillings, wrap tightly, and slice the wrap into halves if desired.
Serve immediately with lemon wedges or a side of yogurt sauce for dipping.
Nutrition Facts
Calories |
2059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 5326 mg | 232% | |
| Total Carbohydrate | 158.5 g | 58% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 27.3 g | ||
| Protein | 182.9 g | 366% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 626 mg | 48% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3210 mg | 68% | |
*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.
