Richard’s Chicken Tikka Wrap

Marinate the chicken: In a mixing bowl, combine the Greek Yogurt (1 cup), Tikka Paste (4 Tbsp), Cream of Coconut (4 Tbsp), and Garlic (3 cloves). Reserve ¼ cup of marinade and set aside.

Season the Boneless, Skinless Chicken Breast (1 lb) with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) and place into the marinade. Let the chicken marinade for at least 1 hour and up to overnight.

Make the pickled onion: In a small pot, over medium heat combine Red Wine Vinegar (4 Tbsp), Honey (1 Tbsp), Black Peppercorns (2 tsp), Kosher Salt (1 tsp), Whole Coriander Seeds (1 tsp), and Bay Leaves (2). When honey is dissolved, remove from heat.

Pour pickling liquid over the Red Onion (1) in a mixing bowl. Set aside and let cool.

Cook the cauliflower: In a medium skillet over medium high heat, add the Olive Oil (2 Tbsp). Once the oil is shimmering, add the Cauliflower Florets (2 cups) and Madras Curry Powder (1 Tbsp). Cook until tender and caramelized.

Cook the chicken: Heat a grill pan over high heat and grill the marinated chicken until charred and cooked through.

Make the chickpea salad: In a medium mixing bowl, toss together the reserved marinade, Chickpeas (1 can), Fresh Cilantro (2 Tbsp), Lime Juice (1 Tbsp), and Kosher Salt (to taste).

Build the roti: Place the Roti (2 pieces) on the hot grill or open flame to char.

Lay the shredded Romaine Lettuce (1 head) and Fresh Cilantro (4 Tbsp) across the roti.

Dice the chicken, season with salt, and divide between the two rotis.

Squeeze fresh Lime (1) juice over the chicken and top with the cauliflower, chickpea salad, and pickled red onions.