Chicken tikka wraps (or rolls) are made with delicious tandoori chicken tikka stuffed into soft parathas with mint chutney, caramelized veggies and creamy yogurt sauce. This is the easiest way to turn juicy chunks of chicken tikka into a complete meal. You can make these easy wraps with leftover chicken, meat or fish too. Perfect for a quick and easy weeknight dinner.
Why You’ll Love This Chicken Tandoori 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 delicious 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 are one of those healthy recipes that can be served as an easy weeknight dinner.
- Making leftover chicken tikka wraps is also a delicious way to use up chicken tikka from the previous day.
- ​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!
This is how you make homemade chicken tikka wraps:
Video
Ingredients
(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)
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/rotis: These are Indian tortillas made with wheat flour. (Rumali roti tastes great!) 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 red onions and bell peppers. I’ve used fresh lettuce for extra crunch. Feel free to add more crunchy veggies like carrots and cabbage. Fresh tomatoes or cherry tomatoes can also be added to this tandoori chicken tikka wrap.
Yogurt sauce: Use homemade, natural yogurt or Greek yogurt. Anything works here. You’ll only need salt, black pepper, chaat masala and lemon juice/lime juice to spice it up.
How To Make Chicken Tikka Wraps: Step by step
Step 1: Make Chicken Tikka
Click here for the chicken tikka recipe.
Marinate chicken breasts with tandoori spices for about 30 minutes as per the recipe. You can also use boneless chicken thighs for homemade chicken tikka.
Meanwhile, prepare the vegetables (chop, slice, sauté). Make mint chutney and yogurt sauce.
After 30 minutes, thread the chicken onto skewers. Roast in the oven or in a pan.
Step 2: Saute Vegetables
- Heat olive oil in a pan. Sauté sliced onions for a couple of minutes.
- Add sliced bell peppers and sauté on medium-low flame until they soften.
- Add the spices: chili powder, salt and chaat masala.
- Stir on medium-low heat for about 10 minutes until the veggies are cooked completely and you get a nice aroma. Keep aside.
Step 3: Make Mint Chutney
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.
Step 4: Make Yogurt Sauce
Take yogurt in a small bowl. Add lemon juice, chaat masala, salt and black pepper. Stir until combined.
Yummy creamy yogurt sauce is ready.
Step 5: Make Parathas and Roll Up
Cook parathas/tortillas. Spread mint sauce on each paratha.
Add lettuce leaves, sautéed onions and bell pepper, and cooked chicken tikka.
Sprinkle coriander leaves and drizzle yogurt sauce. Roll up and devour the juicy tandoori chicken wraps!
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, sauté 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 wraps would turn out the best! Well worth the time and effort.
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!
You can also try these easy minced chicken kebabs instead of chicken tikka.
Or use hariyali paneer tikka for a vegetarian tikka wrap.
Bread: Other than rotis, naans and tortillas you can also use pita bread to make chicken tikka masala pita wraps.
Chutney: Mint chutney can be replaced with avocado chutney or 5- ingredient green mango chutney for an interesting flavor twist.
Low carb Chicken Lettuce Wraps
Make these chicken tikka rolls low-carb by replacing rotis/tortillas with lettuce. (Use lettuce with large leaves like romaine or butterhead.)
Left-over Chicken Tikka Wraps
You can also make these tandoori wraps with leftover chicken like chicken keema masala, or easy jeera chicken. You can also use leftover tandoori 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, easy tandoori king prawns, or saffron salmon kabobs. For vegetarian tikka wraps, try tandoori cauliflower or egg keema.
Looking for an easy vegetarian wrap recipe? Try these easy and delicious paneer rolls.
Easy Chicken Tikka Wrap Recipe
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
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Make chicken tikka: Click here for chicken tikka recipe.
Make green sauce: Click here for mint sauce recipe.
Saute vegetables
- 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.
Video
Notes
- Parathas: These are Indian tortillas made with wheat flour. You can also use store-bought parathas or wheat tortillas.
- 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.
- 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.
- 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.
- Vegetables: I’ve used onions and bell peppers. Feel free to add more vegetables like carrots and cabbage.
- 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.
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