Richard’s Chicken Tikka Wrap

25 INGREDIENTS • 11 STEPS • 2HRS

Richard’s Chicken Tikka Wrap

Relish the bold spices of Richard's chicken tikka wrap, where succulent chicken pieces are enveloped in a warm, toasted flatbread. This wrap serves up a delicious fusion of Indian flavors in each savory mouthful.
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Richard Blais
Richard Blais is a successful chef, James Beard nominated cookbook author and television personality. Currently, he co-hosts FOX’s Next Level Chef with Gordon Ramsay and Nyesha Arrington.
https://www.fox.com/next-level-chef/
Relish the bold spices of Richard's chicken tikka wrap, where succulent chicken pieces are enveloped in a warm, toasted flatbread. This wrap serves up a delicious fusion of Indian flavors in each savory mouthful.
2HRS
Total Time
$27.69
Cost Per Serving
Ingredients
Servings
2
us / metric
Chicken Tikka
Greek Yogurt
1 cup
Greek Yogurt
Tikka Paste
4 Tbsp
Tikka Paste
Cream of Coconut
4 Tbsp
Cream of Coconut
Garlic
3 cloves
Garlic, grated
Boneless, Skinless Chicken Breast
1 lb
Thinly Sliced Boneless, Skinless Chicken Breast
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Pickled Red Onion
Red Wine Vinegar
4 Tbsp
Red Wine Vinegar
Honey
1 Tbsp
Honey
Black Peppercorns
2 tsp
Black Peppercorns
Kosher Salt
1 tsp
Kosher Salt
Whole Coriander Seeds
1 tsp
Whole Coriander Seeds
Bay Leaf
2
Bay Leaves
Red Onion
1
Red Onion, sliced
Cauliflower
Olive Oil
2 Tbsp
Olive Oil
Cauliflower Florets
2 cups
Cauliflower Florets
Madras Curry Powder
1 Tbsp
Madras Curry Powder
Chickpea Salad
Chickpeas
1 can
(15 oz)
Chickpeas
Fresh Cilantro
2 Tbsp
Chopped Fresh Cilantro
Lime Juice
1 Tbsp
Freshly Squeezed Lime Juice
Kosher Salt
to taste
Kosher Salt
Assembly
Roti
2 pieces
Roti
or Naan
Romaine Lettuce
1 head
Romaine Lettuce, shredded
Fresh Cilantro
4 Tbsp
Chopped Fresh Cilantro
Lime
1
Lime
Love This Recipe?
author_avatar
Richard Blais
Richard Blais is a successful chef, James Beard nominated cookbook author and television personality. Currently, he co-hosts FOX’s Next Level Chef with Gordon Ramsay and Nyesha Arrington.
https://www.fox.com/next-level-chef/
Cooking InstructionsHide images
step 1
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.
step 2
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.
step 3
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.
step 4
Pour pickling liquid over the Red Onion (1) in a mixing bowl. Set aside and let cool.
step 5
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.
step 6
Cook the chicken: Heat a grill pan over high heat and grill the marinated chicken until charred and cooked through.
step 7
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).
step 8
Build the roti: Place the Roti (2 pieces) on the hot grill or open flame to char.
step 9
Lay the shredded Romaine Lettuce (1 head) and Fresh Cilantro (4 Tbsp) across the roti.
step 10
Dice the chicken, season with salt, and divide between the two rotis.
step 11
Squeeze fresh Lime (1) juice over the chicken and top with the cauliflower, chickpea salad, and pickled red onions.
step 11 Squeeze fresh Lime (1) juice over the chicken and top with the cauliflower, chickpea salad, and pickled red onions.
RECIPES TAG
Chicken
Shellfish-Free
Dinner
Indian
Popular
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