Ingredients
For the Chicken Tikka Marinade
500g Chicken breast or boneless thighs (cut into thin strips)
½ cup Plain Greek yogurt (or thick plain yogurt)
1 tbsp Lemon juice
1 tbsp Ginger-garlic paste (or 2 cloves garlic + ½ tsp ginger, finely minced)
1 tsp Garam masala
1 tsp Ground cumin
1 tsp Ground coriander
1 tsp Smoked paprika or Kashmiri chili powder (for mild heat and rich color)
½ tsp Ground turmeric
1 tsp Salt (adjust to taste)
1 tbsp Cooking oil
For the Creamy Mint-Yogurt Sauce
½ cup Plain Greek yogurt
¼ cup Fresh mint leaves (finely chopped)
2 tbsp Fresh cilantro/coriander (finely chopped)
1 tbsp Lemon juice
1 small Garlic clove (grated)
Pinch of salt and ground black pepper
For Assembling the Wraps
4 large Tortillas, naan breads, or flatbreads
1 cup Iceberg or Romaine lettuce (shredded)
1 medium Red onion (thinly sliced)
1 medium Tomato (sliced or diced)
½ cup Cucumber (sliced into thin strips or rounds)
Fresh cilantro leaves (for garnish)
Instructions
1. Marinate the Chicken
Combine Marinade: In a large mixing bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, garam masala, cumin, coriander, paprika, turmeric, salt, and 1 tablespoon of cooking oil.
Coat Meat: Add the chicken strips to the bowl and toss until every piece is evenly coated in the marinade.
Rest: Cover and let it marinate in the refrigerator for at least 30 minutes (or up to 4 hours for maximum flavor).
2. Make the Mint Sauce
In a small bowl, combine the Greek yogurt, chopped mint, chopped cilantro, lemon juice, grated garlic, salt, and pepper.
Stir well and refrigerate until ready to assemble.
3. Cook the Chicken Tikka
Skillet / Stovetop Method: Heat 1 tablespoon of oil in a large cast-iron skillet or non-stick pan over medium-high heat. Add the marinated chicken pieces in a single layer (cook in batches if your pan is small to avoid overcrowding).
Sear: Cook for about 6 to 8 minutes, turning occasionally, until the chicken is fully cooked through and has charred, golden-brown edges.
Rest: Remove from the heat and let the chicken rest for 3 to 5 minutes so the juices redistribute.
4. Warm the Flatbreads & Assemble
Warm Wraps: Heat a dry pan over medium heat and warm each tortilla or flatbread for 15–20 seconds per side until pliable.
Layer Base: Spread 1–2 tablespoons of the mint-yogurt sauce across the center of each wrap.
Add Fillings: Place a bed of shredded lettuce in the middle, then top with the warm chicken tikka strips, sliced red onions, tomatoes, and cucumbers.
Wrap & Serve: Drizzle extra sauce over top if desired. Fold the sides of the flatbread inward over the filling, then roll tightly from the bottom up. Cut in half diagonally and serve immediately.
Author: swoosh0018
"Im Swoosh. Seeking the extraordinary in every corner & Exploring South Africa in Style" Football,Sports,Lifestyle,Food & Travel
