• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, H, C, D, E, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 800 g chicken breasts , chopped into large cubes

  2. salt and freshly ground freshly ground white pepper , to taste

  3. 150 ml plain yogurt

  4. 40 g ginger

  5. 40 g garlic

  6. 1/2 tsp cumin seeds

  7. 1/2 tsp coriander seeds

  8. 1/4 tsp red chilli powder

  9. 1/4 tsp ground turmeric

  10. 1/2 tsp garam masala

  11. 2 tbsp lime or lemon juice

  12. 50 ml groundnut oil

  13. knob of butter , melted, for basting

  14. 1/2 cucumber , julienned

  15. 1-2 tomato , thinly sliced

  16. 1 red onion , peeled and thinly sliced

  17. fresh mint , torn, to taste

  18. 2 green chillies , finely chopped

  19. 1 bunch coriander , finely chopped

  20. 4 thin white flour tortillas

  21. 2 eggs , beaten

  22. sweet mango chutney , to taste

  23. knob of butter

  24. handful pea shoots , or cress, to serve

Instructions Jump to Ingredients ↑

  1. For the chicken : season the chicken with salt and ground white pepper, mix well in a bowl and set aside.

  2. Place half of the yoghurt along with the ginger, garlic, spices, lime juice and groundnut oil into a food processor and blend to a smooth paste. Transfer to a bowl and then whisk in the remaining yoghurt.

  3. Mix the spice paste in with the chicken, making sure all the chicken pieces are coated evenly in the mixture. Cover the bowl with cling film and leave to marinate for at least 4-5 hours, preferably overnight.

  4. Preheat the grill to medium and soak a few wooden skewers in a bowl of cold water for 10-15 minutes.

  5. Thread the chicken pieces onto the skewers then place onto a wire mesh set on top of a roasting tin. Place under the grill for 8-10 minutes, turning once and basting with the butter, or until the chicken is golden-brown and cooked through.

  6. Remove the chicken from the skewers, then shred the meat with a fork. Mix the shredded chicken in a bowl with the cucumber, tomato, red onion, mint, chillies and coriander.

  7. For the wrap : coat the tortillas in the beaten egg, then fry on a griddle pan for 1-2 minutes on both sides, or until golden-brown all over.

  8. Spread some chopped mango chutney on each of the griddled tortillas, then spoon in the chicken tikka mixture. Wrap by folding in the sides, then rolling the wraps upwards.

  9. To serve, scatter some fresh pea sprouts or cress on four serving plates, then slice the wraps diagonally and lay on top.


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