Chicken Tikka Wraps
Chicken tikka, but faster and easier to wrap up tonight.
When dinner needs to happen and your brain is done making choices, these chicken tikka wraps are a good answer. You get the warm spices and creamy tang of classic chicken tikka in a format that feels less like a project and more like a shortcut to dinner. It is best on a tired weeknight when you want something filling, familiar, and still a little interesting. Expect straightforward marinating, quick stovetop cooking, and easy assembly. The result is not fancy restaurant tikka, but it is genuinely satisfying, comes together in under 45 minutes, and lets you eat without overthinking the rest of the night.
Ingredients
- 1.25 lb boneless skinless chicken breast — cut into 1-inch pieces
- 1 cup plain Greek yogurt
- 2 tbsp tomato paste
- 2 tbsp lemon juice
- 2 tsp garlic — minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 0.5 tsp ground turmeric
- 0.5 tsp garam masala
- 0.75 tsp salt
- 2 tbsp neutral oil
- 4 unit tortillas — 8-inch
- 1 cup shredded lettuce
- 1 cup diced cucumber
- 0.5 cup diced red onion
- 0.5 cup cilantro yogurt sauce — or plain yogurt thinned with a little water and lemon juice
Method
- 1 In a bowl, mix the yogurt, tomato paste, lemon juice, garlic, cumin, coriander, paprika, turmeric, garam masala, and salt. Add the chicken and stir to coat. If you have 10 extra minutes, let it sit while you prep the toppings.
- 2 Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring often, until browned and cooked through, 8 to 10 minutes.
- 3 Warm the tortillas in a dry skillet or microwave. Pile in the chicken, lettuce, cucumber, red onion, and cilantro yogurt sauce.
- 4 Fold into wraps and eat right away while everything is warm and the tortillas are soft.
Variations
- Vegetarian swap — Use extra-firm tofu or canned chickpeas instead of chicken and cook until lightly browned; the same marinade works well.
- Faster swap — Use pre-cooked chicken strips and simmer them in the tikka sauce for 3 to 4 minutes, just until hot.
- Easy substitutions — Swap lettuce for spinach, cucumber for chopped tomato, or tortillas for naan if that is what you have.
Notes
For the best texture, keep the yogurt sauce and crunchy toppings separate until serving. If your chicken browns too quickly, lower the heat slightly and keep stirring. This is flexible: serve it as wraps, bowls, or over rice if that's easier tonight.
Equipment that helps
- Large skillet — It cooks the chicken fast and gives you enough surface area for good browning.
- Mixing bowl — You can marinate the chicken and build the sauce in one place, which keeps cleanup simple.
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