Chicken Tikka Rolls | Chicken Tikka Wraps

Chicken tikka rolls or wraps are made with delicious tandoori chicken tikka stuffed into soft parathas with mint chutney, caramelized veggies and a yogurt sauce. This is the easiest way to turn juicy chunks of chicken tikka into a complete meal. You can use this recipe with leftover meat or fish, too.

3 chicken tikka wraps on a white plate.

Why You’ll Love This Chicken Wrap Recipe

This chicken tikka roll recipe is a healthier and simplified version of the Indian street food. Whole wheat parathas (Indian tortillas) are spiced up with restaurant-style green chutney and stuffed with chicken tikka.

Extra bonus: Caramelized juicy onions and bell peppers and a simple yogurt sauce drizzled on top before rolling up.

These tandoori chicken wraps can be an easy weeknight dinner. It can also be a part of a festive tandoori spread with other tikka and kabab recipes.

Make a large batch of the mint chutney and yogurt sauce that go well with all tandoori dishes like tandoori chicken legs, tandoori king prawns and tandoori pomfret. Time and effort saved!

2 chicken tikka rolls on a white plate.

This is how you make chicken tikka wraps:

Ingredients

(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)

Labelled ingredients for chicken tikka roll recipe.

Chicken tikka: Marinating and cooking your own tikka is the best option. But if you don’t have the time, buy pre-marinated ones. You can also use leftover roast chicken.

Parathas: These are Indian tortillas made with wheat flour. You can also use store-bought rotis or whole wheat tortillas.

Mint chutney: This is also available in Indian stores. I prefer to make it since it is quite easy and you can control what goes into it.

Vegetables: I’ve used onions and bell peppers. Feel free to add more vegetables like carrots and cabbage.

How To Make Chicken Tikka Rolls

Make Chicken Tikka

Chicken tikka skewers on a wooden plate.

Click here for the chicken tikka recipe.

Marinate chicken breasts for about 30 minutes as per the recipe. Meanwhile, prepare the vegetables (chop, slice, saute) and make mint chutney and yogurt sauce.

After 30 minutes, thread the chicken onto skewers. Roast in the oven or in a pan.

Saute Vegetables

  1. Heat oil in a pan and saute sliced onions for a couple of minutes.
  2. Add sliced bell peppers and saute on medium-low flame until they soften.
  3. Add the spices: chili powder, salt and chaat masala.
  4. Stir for about 10 minutes until the veggies are cooked completely and you get a nice aroma. Keep aside.

Make Mint Chutney

Restaurant style green chutney served in a black bowl with tandoori salmon on a white plate.

This restaurant-style mint chutney is the ideal companion for all your tikkas and kebabs.

Click here for the green chutney recipe.

It is easy to make and takes literally 10 minutes to put together. You can make this chutney when the onions and peppers are getting cooked.

Make Yogurt Sauce

Take yogurt in a small bowl. Add lemon juice, chaat masala, salt and pepper and stir.

Yummy creamy yogurt sauce is ready.

Make Parathas and Roll Up

Chicken tikka, sauteed veggies, rotis, green chutney, lettuce, yogurt sauce, and coriander leaves for chicken tikka wraps in separate plates and bowls.

Cook parathas/tortillas. Spread mint sauce on each paratha.

Add lettuce leaves, sauteed onions and bell pepper, and chicken tikka.

Sprinkle coriander leaves and drizzle yogurt sauce. Roll up and devour!

Chicken tikka roll on a black plate.

Recipe Tips

  • Heating rotis/tortillas: If you’re warming up store-bought ones, wrap them in a wet kitchen towel and microwave for 20 to 30 seconds for every 2 to 3 rotis.
  • Cooking veggies: If time permits, saute the veggies on medium-low heat until they are golden brown and almost caramelized. This could take about 20 to 30 minutes, but your chicken tikka rolls would turn out the best! Well worth the time and effort.
3 chicken tandoori wraps on a white plate.

Variations

Tikka: Chicken tikka can be replaced with hariyali chicken kababs. In that case, you don’t have to make a separate tandoori marinade. The mint chutney can double up as a marinade!

Or use hariyali paneer tikka for a vegetarian tikka wrap.

Chutney: Mint chutney can be replaced with avocado chutney or green mango chutney for an interesting flavor twist.

Keto Chicken Lettuce Wraps

Make these chicken wraps low-carb by replacing rotis/tortillas with lettuce. (Use lettuce with large leaves like romaine or butterhead.)

Left-over Chicken Wraps

You can also make these chicken wraps with leftover chicken like tandoori roast chicken legs or baked pudina chicken drumsticks. Remove bones, shred the chicken and add them to the rolls. Best way to use up leftover chicken!

More Tandoori Wraps

Feel free to replace chicken tikka in the rolls with tandoori salmon, tandoori king prawns, saffron salmon kabobs, or tandoori cauliflower.

Looking for an easy vegetarian wrap recipe? Try these easy and delicious paneer rolls.

3 chicken tikka rolls on a white plate.

Chicken Tikka Roll Recipe

Chicken tikka rolls or wraps are made with delicious tandoori chicken tikka stuffed into soft parathas with mint chutney, caramelized veggies and a yogurt sauce. This is the easiest way to turn juicy chunks of chicken tikka into a complete meal.
Author: Sheeba
Prep Time 10 mins
Cook Time 20 mins
Marinating time 30 mins
Total Time 1 hr
Course brunch, dinner, LUNCH, Main Course
Cuisine Indian
Servings 4
Calories 480 kcal

Ingredients
  

  • 8 parathas/wheat tortillas (note 1)
  • ½ cup mint chutney (note 3)
  • 500 grams (18 ounces) chicken tikka (note 4)
  • 1 tablespoon olive oil
  • 2 onions
  • 2 bell peppers
  • ½ teaspoon chili powder
  • ½ teaspoon chaat masala divided
  • ½ cup yogurt
  • 1 teaspoon lime juice
  • salt and pepper to taste
  • 1 head lettuce
  • a few stalks coriander leaves

Instructions
 

Saute vegetables

  • Heat oil in a pan and saute sliced onions for a couple of minutes. Add sliced bell peppers and saute on medium-low flame until they soften.
  • Add the spices.
  • Stir for about 10 minutes until the veggies are cooked completely and you get a nice aroma. Keep aside. (note 6)

Make yogurt sauce

  • Take yogurt in a small bowl. Stir in lemon juice, chaat masala, salt, and pepper.

Cook parathas, fill, and roll up

  • Cook (or warm up, if using store-bought) rotis/tortillas. (note 2)
  • Spread mint sauce on each paratha. Add lettuce, sauteed onions and bell pepper, and chicken tikka.
  • Top with coriander leaves and drizzle yogurt sauce. Roll up and serve.

Notes

  1. Parathas: These are Indian tortillas made with wheat flour. You can also use store-bought parathas or wheat tortillas.
  2. Heating rotis/tortillas: If you’re warming up store-bought ones, wrap them in a wet kitchen towel and microwave for 20 to 30 seconds for every 2 to 3 rotis.
  3. Mint chutney: This is also available in Indian stores. I prefer to make it since it is quite easy and you can control what goes into it.
  4. Chicken tikka: Marinating and cooking your own tikka is the best option. But if you don’t have the time, buy pre-marinated ones. You can also use leftover roast chicken.
  5. Vegetables: I’ve used onions and bell peppers. Feel free to add more vegetables like carrots and cabbage.
  6. Cooking veggies: If time permits, saute the veggies for about 20 to 30 minutes on medium-low heat. The veggies turn golden brown making the chicken tikka rolls even more delicious.
 
Nutrition facts for chicken tikka roll recipe.

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Hi! I’m Sheeba, welcome to Go Healthy ever after!

I have a passion for cooking delicious nourishing food that’s easy to cook with fresh natural ingredients free from additives or preservatives. The easy healthy recipes you find here will inspire you to cook with creativity.

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