Grilled Chicken Tikka Wraps
Grilled Chicken Tikka Masala Wraps are a fun, flavor-packed way to enjoy the bold, aromatic tastes of Indian cuisine in a handheld, burrito-style format. Meera Sodha’s chicken tikka recipe is smoky and delicious, while the fresh kachumber and cooling raita add balance and freshness.
Servings: 4
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
To cook chicken in the oven: Preheat oven to 400℉ and line two baking sheets with parchment paper and a very thin layer of oil. Arrange marinaded chicken over the two baking sheets (you don't want to overcrowd the pans). Cook for 20 minutes, turning the pieces after 10 minutes.