Photo of Chicken tikka chapatti wraps by WW

Chicken tikka chapatti wraps

Total Time
1 hr 10 min
20 min
20 min
Spicy chicken skewers served in warm flatbreads with loads of fresh tomatoes.


Fat Free Natural Yogurt

100 g


1 clove(s), chopped

Chilli, green or red

½ individual, deseeded and chopped

Root Ginger

10 g, peeled and grated

Ground Cumin

½ teaspoon(s), level

Coriander, Dried

1 teaspoon(s), level

Curry Powder

½ teaspoon(s)

Chicken breast, skinless, raw

500 g, cut into cubes


400 g, roughly chopped

Red onion

½ small, thinly sliced


½ zest(s) of 1

Lemon Juice, Fresh

20 ml

Coriander, fresh

2 tablespoon(s), chopped, plus extra to garnish

Mint, Fresh

4 sprig(s), leaves picked and chopped

Patak's Plain Chapattis

4 individual

Fat Free Natural Yogurt

150 g, to serve

Calorie controlled cooking spray

4 spray(s)


  1. To make the marinade, put 100g yogurt, garlic, chilli, ginger and spices into a small food processor and blitz until smooth. Pour into a bowl add the chicken and leave to marinate, covered, for 30 minutes.
  2. Combine the tomatoes, onion, lemon zest and juice, coriander and mint in a bowl and season to taste
  3. Thread the chicken pieces onto skewers, discarding any leftover marinade, and lightly mist all over with the cooking spray. Heat a griddle pan over a medium heat, then griddle the skewers for 8-10 minutes, turning halfway, until cooked through – you may need to do this in batches.
  4. Warm the chapati wraps to pack instructions, then serve topped with the chicken tikka pieces and salad, drizzled with yogurt and garnished with the extra coriander.


You can also cook these on a barbecue – cook over a high heat, turning regularly, to ensure they’re cooked through.