The Chef

Restaurants

Meals

Drinks

Restaurants›The Indian Deck Aldine Bar & Bistro›Chicken Tikka Wrap Recipe

Chicken Tikka Wrap Recipe

Name: The Indian Deck Aldine Bar & Bistros Chicken Tikka Wrap Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 lb boneless, skinless chicken thighs (cut into 1/2-inch strips); 3 tbs plain yogurt (full-fat or Greek); 1 tbs lemon juice; 2 cloves garlic (minced); 1 tsp fresh ginger (grated); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp paprika; 1 tsp garam masala; 1 tsp turmeric; 1 /8 tsp cayenne pepper; 1 tsp kosher salt; 1 tsp black pepper (freshly ground); 1 tbs vegetable oil; 4 count large flour tortillas or flatbreads; 2 cups romaine or mixed salad greens (chopped); 1 small cucumber (thinly sliced or julienned); 1 medium tomato (thinly sliced); 1 small red onion (thinly sliced); 2 tbs fresh cilantro (chopped, optional); 2 count lemon wedges (for serving); 1 cups plain yogurt (Greek preferred); 1 tbs fresh mint leaves (packed, chopped); 1 tbs fresh cilantro (chopped); 1 tsp lemon juice; 1 cloves garlic (minced); 1 tsp ground cumin; 1 tsp salt; 0.5 tsp black pepper; 0.25 cups pickled red onions or mango chutney (optional)

Inspired by The Indian Deck Aldine Bar & Bistro

Time45m

Serves4

Make Chicken Tikka Wrap Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Marinated Chicken

1 lb boneless, skinless chicken thighs (cut into 1/2-inch strips)

3 tbs plain yogurt (full-fat or Greek)

1 tbs ReaLemon lemon juice

2 cloves Garlic (minced)

1 tsp fresh ginger (grated)

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Watkins paprika

1 tsp Garam masala

1 tsp turmeric

1 /8 tsp Cayenne pepper

1 tsp kosher salt

1 tsp black pepper (freshly ground)

1 tbs Tuscany sunflower oil

Wrap Components

4 count large flour tortillas or flatbreads

2 cups romaine or mixed salad greens (chopped)

1 small cucumber (thinly sliced or julienned)

1 medium tomato (thinly sliced)

1 small red onion (thinly sliced)

2 tbs fresh cilantro (chopped, optional)

2 count lemon wedges (for serving)

Mint-Yogurt Sauce

1 cups plain yogurt (Greek preferred)

1 tbs fresh mint leaves (packed, chopped)

1 tbs fresh cilantro (chopped)

1 tsp ReaLemon lemon juice

1 cloves Garlic (minced)

1 tsp Ground cumin

1 tsp Celtic sea salt

1/2 tsp black pepper

Optional Finishing

1/4 cups pickled red onions or mango chutney (optional)

1 tsp butter or oil for toasting tortillas

Method

Marinated Chicken

Prepare marinade

In a medium bowl combine 3 tbs yogurt, 1 tbs lemon juice, 2 minced garlic cloves, 1 tsp grated ginger, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1 tsp garam masala, 1 tsp turmeric, 1/8 tsp cayenne, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tbs vegetable oil. Whisk until smooth.

Marinate chicken

Add the 1 lb chicken thigh strips to the marinade. Toss to coat thoroughly, cover, and refrigerate at least 30 minutes (up to 4 hours). If short on time, allow at least 15 minutes.

Cook chicken

Heat a large skillet or cast-iron pan over medium-high heat. Add a thin drizzle of oil or spray. When hot, add the chicken strips in a single layer (work in batches if needed). Cook 3–4 minutes per side, until edges are browned and internal temperature reaches 165°F (74°C). Remove to a plate and let rest 3 minutes, then roughly chop or leave as strips.

Mint-Yogurt Sauce

While chicken cooks (or earlier), make the sauce: in a small bowl combine 1 cup Greek yogurt, 1 tbs chopped fresh mint, 1 tbs chopped cilantro, 1 tsp lemon juice, 1 minced garlic clove, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Stir until smooth. Taste and adjust salt, lemon, or herbs. Refrigerate until assembly.

Wrap Components & Assembly

Prep vegetables

Thinly slice 1 small cucumber, 1 medium tomato, and 1 small red onion. Chop 2 cups of greens and 2 tbs cilantro if using. If using pickled red onions or chutney, have 1/4 cup ready.

Warm tortillas

Heat a dry skillet over medium-low and warm each flour tortilla 15–20 seconds per side until pliable, or brush lightly with 1 tsp butter/oil and warm for a slightly crisp edge. Keep wrapped in a clean towel to stay warm.

Assemble wraps

Lay a warm tortilla on work surface. Spread about 2–3 tbs of the mint-yogurt sauce down the center. Add a handful (~1/2 cup) of greens, a portion of cucumber and tomato slices, a few slices of red onion, and 1/4 of the cooked chicken (about 4 oz). Drizzle another teaspoon of sauce over the chicken and add a sprinkle of chopped cilantro and a spoonful of pickled onions or chutney if using.

Roll and serve

Fold the bottom edge over the filling, fold in sides, and roll tightly to form a wrap. Repeat with remaining tortillas and fillings. If desired, place each assembled wrap seam-side down in a hot skillet and press for 30–45 seconds per side to seal and lightly crisp. Serve immediately with lemon wedges and extra sauce on the side.