Chicken tikka 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.
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.
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.