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Chicken tikka wraps

Chicken tikka wraps

Total Time
40 min
20 min
20 min


99% fat-free, plain or natural yoghurt, unsweetened

180 g, includes 80 g to serve


1 clove(s), chopped

Fresh green chilli

½ whole, long variety, deseeded, chopped

Fresh ginger

½ tsp, use 1cm piece, finely grated

Ground cumin

½ tsp

Dried coriander

1 tsp, ground

Curry powder

½ tsp

Skinless chicken breast

500 g, cut into 3cm pieces


400 g, coarsely chopped

Red onion

½ small, thinly sliced

Fresh lemon rind

1 tsp

Lemon juice

1 tbs

Fresh coriander

2 tbs, chopped, plus extra to garnish

Fresh mint

20 g, 4 sprigs, leaves picked, chopped


280 g, (4 x 70g wraps)


  1. Combine yoghurt, garlic, chilli, ginger, spices and curry powder in a small food processor. Process until smooth. Transfer to a bowl. Add chicken and toss to coat. Refrigerate, covered, for 30 minutes.
  2. Place tomato, onion, rind, juice and herbs in a bowl. Season with salt and pepper and toss to combine.
  3. Preheat a chargrill or barbecue over medium-high heat. Thread chicken onto 4 skewers, discarding any leftover marinade (see tip). Cook for 10-15 minutes, turning occasionally, or until golden and cooked through.
  4. Heat roti on chargrill for 30 seconds each side. Serve roti with chicken and salad. Drizzle with yoghurt and top with extra coriander.