Healthy Tandoori Chicken Tikka Wraps Recipe

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Watch the recipe

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Who’s ready to step up their wrap game with an exciting Indian wrap?

This Tandoori Chicken Tikka Wrap is an absolutely scrumptious lunch or dinner wrap that you’ll crave again and again!

If you had to ask me what’s my favorite lunch wrap, I’d have to say this is it! And believe me, I have plenty of sandwiches & wraps recipes to choose from!

This wrap has everything you could look for in a satisfying lunch wrap! Baked Tandoori Chicken, fresh veggies, a quick homemade yogurt and cucumber sauce, and my Homemade Cilantro-Mint Chutney. What's not to love?

Oh, wait, I forgot the best part. I’m wrapping this in my Rumali Rotis to truly make this an epic experience! Rumali rotis literally translate to “handkerchief rotis.” The name is given because these breads are as soft, as thin, and are shaped just like a handkerchief! Of course you can use any wrap you want, but I love the size of the rumali rotis to allow you to really load your wraps, as you’ll see in the video at the bottom of this post. They’re also so amazingly soft, so they’ve got a perfect texture for a delicious wrap. Everything combined makes for an absolutely terrific lunch, and it's much easier than you think with this recipe!

These wraps can even be made with Restaurant-Style Tandoori Naan Bread if you want an alternative for the bread (as you’ll see in the pictures!)

Get everything ready and get ready to make one heck of a wrap! Be sure to let me know what you think in the comments below! Enjoy!

Tools Needed

• Mixing bowl
• Baking sheet
• Wire rack
• Aluminum foil
• Chefs knife
• Parchment paper

Ingredients for Tandoori Chicken Tikka Wraps

For the Chicken Tikka

• 3 boneless skinless chicken thighs (about 200g)

For the first marinade

• 2 Tbsp lemon juice
• 2 tsp deggi mirch
• 1 tsp salt

For the second marinade

• 4 Tbsp plain yogurt
• 1 Tbsp ginger-garlic paste
• 2/3 tsp garam masala
• 1 Tbsp deggi mirch
• 1/3 tsp salt

For the Wraps

• 2 x Rumali Roti
• 2 Tbsp Mint Chutney, plus more to serve
• 1/2 Cup iceberg lettuce, shredded
• 3-4 tomato slices
• 1/4 Cup thinly sliced onions
• 10-12 thinly sliced cucumbers

How to Make the Best Chicken Tandoori Wrap

In a bowl, combine ingredients for the first marinade and let chicken thighs marinate for 10-15 minutes. In the meanwhile, prepare second marinade and mix the ingredients together. After 15 minutes, add second marinade to the chicken and mix well. Marinate for at least 15-30 minutes.

Preheat the oven to 400 F. In the meanwhile, cover a baking sheet with foil and place a wire rack over the top. Arrange the chicken pieces and place baking sheet under the broiler for 10-15 minutes. Flip once at the halfway point and cook until evenly charred on both sides. Once cooked, chop chicken to cubes and reserve for later.

To assemble the wrap, warm up the naan bread in the warm oven or for 20 seconds in the microwave.

Spread a tablespoon of Mint Chutney, lettuce, Tandoori Chicken Tikka, onions, tomatoes and cucumber.

Roll the rumali roti tightly and wrap with some aluminum foil or parchment paper to serve. Enjoy!