Tangy Chicken Tikka Wrap Recipe

About this recipe

A flavorful wrap filled with marinated chicken tikka, fresh veggies, and a zesty mint chutney, perfect for a quick and satisfying snack.

Ingredients

• 1L Unsweetened Almond Milk
• 900 Ml Carte D'Or Madagascan Vanilla Ice Cream Dessert Tub
• 725Ml Natco Rose Syrup 725ml
• 500 G Brown & Polson Cornflour
• 1 Kg Trade Aid Caster Sugar 1kg
• - Chicken Breast
• 100g Greek Yogurt
• 250 ml Lemon Juice Concentrate
• 25 g Ginger Garlic Paste
• - Red Chilli
• 20 g Turmeric Powder
• 50 g Cumin Powder
• - Coriander Powder
• 100 g Salt
• 200 ml Mustard Oil
• - Multigrain Flour - Messi Roti
• 1 Bunch Mint Leaves
• 100 g Coriander Leaves
• 250g Green Chilli
• 500 g Onion
• - Tomato Ketchup
• 250 g Cucumber

Instructions

1. 1. Cut the chicken breast into bite-sized pieces and place them in a bowl.
2. 2. Mix yogurt, lemon juice, ginger garlic paste, red chili powder, turmeric, cumin, coriander, and salt into a smooth marinade.
3. 3. Coat the chicken pieces evenly with the marinade and let them rest for 20 minutes.
4. 4. Heat oil in a pan and cook the marinated chicken until golden and fully cooked, about 8-10 minutes.
5. 5. Blend mint leaves, coriander leaves, green chili, and a pinch of salt with a little water to make mint chutney.
6. 6. Slice onion, tomato, and cucumber into thin strips for the wrap filling.
7. 7. Warm the rice flour rotis on a hot pan to make them pliable and soft.
8. 8. Spread a thin layer of mint chutney on the roti, followed by a layer of cooked chicken tikka pieces.
9. 9. Add the sliced vegetables evenly over the chicken for crunch and freshness.
10. 10. Roll the roti tightly into a wrap and secure with foil or toothpicks for easy handling.