Crispy Chicken Tikka Wrap Recipe

About this recipe

The Crispy Chicken Tikka Wrap blends the bold spices of Indian cuisine with the simplicity of a Mexican tortilla wrap. Marinated chicken thighs are seasoned with Suhaana Veg Biryani Spice Mix and yogurt, giving the meat a tender, flavorful base. Fresh vegetables like onion, tomato, and cucumber add crunch and brightness, while a tangy yogurt spread ties it all together. Wrapped in a soft tortilla, this dish is not only visually appealing but also packs a nutritional punch with high protein and balanced carbs. This snack is perfect for satisfying mid-day hunger or as a quick dinner option. Easy to make in just 35 minutes, it offers a delightful twist to traditional wraps and keeps your taste buds intrigued with every bite.

Ingredients

• - Cofresh Whole Green Chilli 350g
• 1 Kg Jersey Royal Potatoes
• 25G Natco Mint
• 65G Natoora Root Ginger
• 1 Bunch Coriander - Bunch
• 500G Natco Dried Chickpeas, 500G
• 1 Slab Kitul Jaggery Slab 500g By Raala - Natural Palm Sugar Sweetener For Cooking, Baking & Beverages – Rich Caramel Flavor, No Additives, Unrefined &
• 100G Chaat Masala Mangal, 100G
• 750 G Top-Op Table Salt Drums
• 300 g Nutrich Chicken Thigh Boneless
• 100 g Mix Seeds
• 250 ml Keya Lemon Juice
• 50 g Cloves
• 500 g Onion
• 500 g Desi Tomato (Tamatar)
• 250 g Cucumber
• - Tortilla Wraps
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 50 g Black Pepper Powder
• 100 g Agapi Strawberry Protein Yogurt
• - FUNFOOD PEANUT BUTTER CREAMY 100GM

Instructions

1. 1. Cut the chicken thighs into small bite-sized pieces and set them aside in a bowl.
2. 2. Mix yogurt, Suhaana Veg Biryani Spice Mix, lemon juice, minced garlic, and salt in a bowl to create a marinade.
3. 3. Add the chicken pieces to the marinade and ensure they are evenly coated. Let them rest for 20 minutes.
4. 4. Heat olive oil in a pan over medium heat and add the marinated chicken pieces.
5. 5. Cook the chicken for 8-10 minutes, stirring occasionally, until golden brown and fully cooked through.
6. 6. Slice the onion, tomato, and cucumber into thin strips for the wrap filling.
7. 7. Warm the tortilla wraps briefly in a dry skillet or microwave for pliability.
8. 8. Spread a thin layer of yogurt on each tortilla to add creaminess and tang to the wrap.
9. 9. Arrange the cooked chicken pieces on top of the yogurt layer along with the sliced vegetables.
10. 10. Sprinkle black pepper powder over the filling for an extra kick of flavor.
11. 11. Roll the tortilla tightly into a wrap, ensuring the filling is secured inside.
12. 12. Serve the wraps sliced in half to reveal the vibrant filling and enjoy while warm.