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Succulent chicken tikka wraps Recipe
Prep Time | 120 minutes |
Cook Time | 10 minutes |
Servings |
MetricUS Imperial
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Ingredients
For the marinade
- 150 oz ml/5flGreek-style yoghurt
- 1 tbsp vegetable oil
- 2.5 piece cm/1infresh ginger peeled and chopped
- 1 Garlic Clove chopped
- tsp ¼-½red chilli powder or to taste
- 1 tsp garam masala
- pinch Generousgreen and black cardamom seeds and fennel seeds ground together
- tsp ¾-1salt or to taste
- 30 g/1oz cheddar cheese coarsely grated
- 1 tbsp ½lemon juice
- 1 free-range egg beaten
- 2 gram rounded tbspflour
For the chicken
- 400 g/14oz chicken breasts skin and bones removed, cut into 2.5cm/1in cubes
- Oil for brushing
- 2 tbsp melted butter to baste
To serve
- tsp ¾chaat masala available from Asian stores and some supermarkets, optional
- 5 in ready-made flour tortillas wrappedfoil and placedthe oven for the last five minutes of cooking
- ½ onion finely sliced
- 2 tomatoes finely sliced
- 1 Little Gem lettuce finely sliced
- 150 oz ml/5flchutney
Ingredients
For the marinade
For the chicken
To serve
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Instructions
- For the chicken, place all the marinade ingredients into a large bowl and mix well. Pierce the chicken pieces all over with a fork and add to the marinade. Leave to marinate in the fridge for a few hours, if possible, bringing the chicken back to room temperature before cooking.
- To cook the chicken, preheat the grill to medium. Brush the grill rack liberally with oil and place some aluminium foil on the oven floor to catch any drips. Thread the chicken pieces onto the skewers, spacing them apart so they do not touch. Grill for 6-8 minutes, turning halfway through the cooking time. Then baste the chicken with the butter and grill for another minute, or until slightly charred at the edges and completely cooked through.
- Using a fork, slide the chicken pieces off the skewers and sprinkle over the chaat masala, if using. Divide the chicken into five equal portions and place each portion in the middle of a warmed tortilla. Top with the sliced vegetables and a spoonful of the chutney. Fold over the top of the tortilla and pull in the sides. Cut in half on the diagonal and serve.