Chicken Tikka Tortilla Wrap


During week-, work-, and studydays, a quick and easy way to prepare your lunch ahead of time, is to wrap it up- especially, when you’re planning to eat something as gravy- and dish-like, as a Chicken Tikka Masala, which is best served with some basmati rice or Naan bread. But who would want to eat those cold? And I don’t usually carry a microwave with me.
So, to put it in a nutshell: put it in a wrap.

The good thing is: this recipe doesn’t require any marinating or grilling, just a “Tandoori Masala”-mix, that you can find at your local Indian/Pakistani store, which means you’ll be done in as little as 25 minutes (prepared traditionally, it would take you about 2 hours).
The 25 minutes include the masala preparation time, which you could make the night before, and then wrap it up in the morning to save time, for instance.
Because of the masala you don’t need a sauce in particular, but I like to pair it with a homemade Tamarind Chutney, that, with its sweet and sour flavour, really adds to the masala.



serves: 5 tortilla wraps


for the masala:
550g chicken breast, cut into small cubes
150g plain yogurt
2 tsp tandoori masala
2 tbsp vegetable oil
salt, to taste
optional: chili powder/flakes
for the wrap:
5 tortilla wraps
1/2 head eisberg lettuce (or any lettuce of choice)
1 red onion, sliced
5 tsp tamarind chutney


Heat the oil in a pan on high heat, add the chicken and fry for 5 minutes.
Add the tandoori masala, coat the chicken with it and stir for a minute.
Mix in the yogurt, bring the heat down to low-to-medium and simmer for 10 minutes. Stir from time to time.
Meanwhile: wash and dry the lettuce, slice the onion and heat up the tortilla wraps in another pan (or in a microwave for abour 20 seconds per wrap)
Finally taste the masala, add salt and chili as desired.
Divide the masala mixture into 5 parts among tortillas. Top each with onion and lettuce. Drizzle each with ~1 tsp of tamarind chutney.
Roll it up- and it’s a wrap!


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