Grilled Chicken Tikka Wraps: A Flavor-Packed Indian-Style Burrito
If you’re a fan of bold flavors and easy meals, then you’re going to love this fusion dish that combines classic Indian dishes in a burrito-style wrap. These Grilled Chicken Tikka Wraps are inspired by Indian chapati (flatbreads) wraps, but using the much more accessible burrito-sized flour tortillas. The wraps are filled with a grilled version of Meera Sodha’s chicken tikka from her cookbook Made In India, along with fresh kachumber (Indian tomato cucumber salad) and cooling raita (yogurt sauce) adapted from Priya Krishna’s Indian-ish. It’s a deliciously satisfying meal that’s perfect for dinner, blending traditional Indian flavors with a fun twist!
Though these grilled chicken tikka wraps require multiple elements, its doesn’t take as much time or effort as it seems. First get the chicken in the marinade and start preparing the grill. While the grill is heating up and chicken is marinating, mix up the raita, cut up the vegetables and mix together the kachumber (for a shortcut use plain greek yogurt instead of making the raita). Then once the chicken is cooked, simply layer all the components in a tortilla, wrap, and dig in.
Why You’ll Love Grilled Chicken Tikka Wraps (and Indian food!!)
I didn’t grow up eating Indian food, but I’ve fallen head-over-heels in love with Indian cuisine as an adult. I love its use of bold spices and having spicy, sweet, sour, and tangy flavors all in one bite. Even though looking at an Indian recipe list can be overwhelming (including this one), most of the ingredients are spices (look for them in the bulk section of the grocery store so you can buy just what you need without committing to a whole bottle) and kitchen staples like garlic, ginger, hot peppers, yogurt.
My love of Indian food also extends to Indian cookbooks! There is so much more to Indian cuisine than the food served in your typical Indian restaurant in the US and Indian cookbooks are a great way to get to experience the variety of flavors and cuisines that make up Indian food. Some of my favorite India cookbooks are any Meera Sodha cookbook, though especially Made In India and Fresh India, Priya Krishna’s Indian-ish, and so many classics by Madhur Jaffrey such as An Invitation to Indian Cooking, At Home with Madhur Jaffrey, Madhur Jaffrey’s Quick and Easy Indian Cooking. Meera Sodha also writes a vegan recipe column for the Guardian that is free to access.
1. A Fusion of Flavors
This recipe brings together the best of two worlds. You get the smoky, spiced flavors of classic chicken tikka combined with the fresh crunch of kachumber and the creamy coolness of raita, all wrapped up like a burrito. It’s Indian street food in a portable, handheld form!
2. Inspired by a Classic Recipe
The chicken tikka marinade is adapted from Meera Sodha’s Made In India, known for its approachable and authentic Indian recipes. The yogurt-based marinade is packed with spices, giving the chicken an irresistible flavor with a juicy, tender texture.
Chicken Tikka vs Chicken Tikka Masala: Chicken Tikka is an Indian dish where chicken is marinated in yogurt and spices then cooked in a tandoori oven or grilled. This is different than the popular Indian restaurant chicken tikka masala. Masala is a creamy tomato-based sauce (curry), and to make chicken tikka masala, grilled or tandoori-cooked chicken is simmered in a creamy tomato-based sauce with Indian aromatics and spices.
3. Easy to Assemble
Once the chicken is marinated and grilled, assembling these wraps is a breeze. Simply layer the components in a flour tortilla and roll it up. It’s an easy weeknight meal or a great option for a casual gathering with friends.
4. Customizable
The beauty of these wraps is how easily you can customize them. Swap in different veggies for the kachumber, or add a bit of extra heat to the raita with more green chilies. These wraps are flexible and can be adjusted to suit your taste.
Tips for Success
- Marinate the Chicken for Several Hours: If you have time, marinating the chicken for several hours enhances the flavor and makes the chicken even more tender.
- Char for Extra Flavor: Don’t be afraid to get a little char on the chicken when grilling—it adds a smoky depth that works beautifully in these wraps.
- Customize the Spice Level: You can adjust the heat in both the chicken marinade and the raita to suit your taste. Add more chili powder to the marinade or throw in extra chilies to the raita for a spicy kick.
More Indian-Inspired Recipes
Root Vegetable Red Lentil Soup with Cilantro Chutney
Vegan Cashew Carrot Dip with Cilantro and Lime
Grilled Chicken Tikka Wraps
Ingredients
Marinade
- 1 ¼ lb boneless skinless chicken thighs cut into 1 inch pieces
- 1 ¾ in ginger peeled and roughly chopped
- 4 cloves garlic chopped
- 1 green chili chopped
- Salt
- ½ c whole-milk yogurt
- 1 tsp sweet paprika
- 1 tsp garam masala
- ¾ tsp cumin seeds crushed
- ¾ tsp sugar
- ½ tsp chili powder
- ½ tsp turmeric
Wraps
- 4 large flour tortillas
- 1 recipe raita see below recipe
- 1 recipe kachumber see below recipe
- fresh cilantro optional
Instructions
- Cut the chicken thighs into 1-inch pieces and set aside in a bowl. In a mortar and pestle, bash the ginger, garlic, and green chili with a pinch of salt into a paste (or finely dice these ingredients). Add the paste to the chicken, along with the rest of the marinade ingredients and 1¼ tsp salt. Mix thoroughly, cover, and refrigerate for at least 15 minutes, or up to a day.
- Prepare grill to medium high heat and oil the grill grates well (dip a paper towel in oil then, using tongs, wipe grates until glossy and well coated). Alternatively, cook chicken in the oven as in the notes below.
- Remove any excess marinade off the chicken and thread pieces onto metal skewers. Grill chicken for 12-15 minutes, turning once halfway through, until the chicken is golden brown and fully cooked (165°F on instant-read thermometer).
- Assemble the wraps: Warm the flour tortillas in a dry skillet or in the microwave for a few seconds to make them pliable. Spread a generous amount of raita on the tortilla. Layer on some of the sliced chicken tikka, followed by a scoop of the kachumber salad. Top with a sprinkle of fresh cilantro for extra flavor, if desired. Fold in the sides of the tortilla, then roll it up tightly like a burrito. Slice in half, if you’d like, and serve immediately.
Notes
Basic Raita
Ingredients
- 1 c greek yogurt
- ½ tsp salt
- ½ tsp sugar
- ¼ tsp red chile powder
- ½ lime juiced
- 1 tbsp extra-virgin olive oil
Instructions
- Mix all the ingredients together in a small bowl. Refrigerate until ready to use. Can be made up to 3 days in advance.
Kachumber
Ingredients
- ½ red onion
- 1 serrano pepper
- Juice from 1 lime
- 1 pint cherry tomatoes
- ½ large seedless cucumber
- ½ c cilantro
- 1 tsp salt
Instructions
- Peel and dice the red onion and add to a medium bowl. Cut the serrano pepper in half, then thinly slice each half and add to the bowl. Juice 1 lime over the onion and pepper and set aside as you prepare the remaining veggies.
- Halve the cherry tomatoes and dice the cucumber. Add these veggies to the bowl along with the salt and toss everything together. Taste and adjust salt and lime juice as needed and serve immediately.