What are the main ingredients in Chicken Tikka Roti Wraps?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Chicken Tikka Roti Wraps?

Calories: 1076, Carbs: 141 grams, Fat: grams, Protein: 65.3 grams, Sugar: 31.5 grams, Salt: 1282 grams

How do I prepare Chicken Tikka Roti Wraps?

TIKKA MARINADE & MINTY RAITA: In a bowl for marinating the chicken, combine the curry paste (to taste) with a drizzle of oil. Rinse the chicken to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Season, toss to coat, and set aside to marinate until frying. In a bowl, combine the yoghurt, the diced cucumber, and ¾ of the chopped mint. Mix in the raita dressing to taste and set aside for serving. FLAKY ROTIS: When the chickpeas and onions have 10 minutes remaining, place a nonstick pan over a medium heat. Heat the rotis for about 1 minute per side until warmed through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat in the microwave for 30-60 seconds. Or, if you prefer, heat in the oven for 2-3 minutes. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm. FRIED CHICKEN TIKKA: Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chicken for 2-3 minutes per side until cooked through and golden. On completion, season to taste and remove from the pan. Set aside to rest for 3 minutes before serving. FINAL TOUCHES: When the roast is ready, remove the garlic from the tray, discard the skin, and roughly chop the flesh. Mix through the raita until well combined. Roughly chop the dried cranberries. ROAST VEGGIES: Preheat the oven to 200°C. Place the drained chickpeas, onion wedges, and the whole, unpeeled garlic clove on a roasting tray. Coat in oil and seasoning, and spread out in a single layer. Roast in the hot oven for 20-25 minutes until the chickpeas are crispy and golden, shifting halfway. ASSEMBLE YOUR ROTIS: Lay out the warm rotis. Cover in rinsed green leaves and dollop over the raita. Top with the onions, crispy chickpeas, and chicken tikka. Garnish with the chopped cranberries and the remaining mint. Wrap up and eat up!

What should be prepared from my kitchen to make Chicken Tikka Roti Wraps?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Chicken Tikka Roti Wraps

Subbing in a roti for a wrap may be the tastiest life-hack of all time! We’ve folded these buttery beauties around tikka-spiced chicken, tangy raita, and a crisp roast of chickpeas, onion, and garlic.

Chicken Tikka Roti Wraps

with roast chickpeas, cucumber raita & dried cranberries

Hands on Time: 20 - 30 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Chicken
Chickpeas
Cucumber
Dried Cranberries
Free-range Chicken Mini Fillets
Fresh Mint
Garlic Clove
Garlic Cloves
Green Leaves
Onion
Onions
Plain Yoghurt
Raita Dressing
Spice & All Things Nice Tikka Curry Paste
Whole Wheat Rotis
Wholewheat Rotis

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

ROAST VEGGIES
Preheat the oven to 200°C. Place the drained chickpeas, onion wedges, and the whole, unpeeled garlic clove on a roasting tray. Coat in oil and seasoning, and spread out in a single layer. Roast in the hot oven for 20-25 minutes until the chickpeas are crispy and golden, shifting halfway.
TIKKA MARINADE & MINTY RAITA
In a bowl for marinating the chicken, combine the curry paste (to taste) with a drizzle of oil. Rinse the chicken to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Season, toss to coat, and set aside to marinate until frying. Finely dice the cucumber and place in a bowl. Combine with the yoghurt and ¾ of the chopped mint. Mix in the raita dressing to taste and set aside for serving.
FLAKY ROTIS
When the chickpeas and onions have 10 minutes remaining, place a nonstick pan over a medium heat. Heat the rotis for about 1 minute per side until warmed through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat in the microwave for 30-60 seconds. Or, if you prefer, heat in the oven for 2-3 minutes. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
FRIED CHICKEN TIKKA
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chicken for 2-3 minutes per side until cooked through and golden. On completion, season to taste and remove from the pan. Set aside to rest for 3 minutes before serving.
FINAL TOUCHES
When the roast is ready, remove the garlic from the tray, discard the skin, and roughly chop the flesh. Mix through the raita until well combined. Roughly chop the dried cranberries.
ASSEMBLE YOUR ROTIS
Lay out the warm rotis. Cover in rinsed green leaves and dollop over the raita. Top with the onions, crispy chickpeas, and chicken tikka. Garnish with the chopped cranberries and the remaining mint. Wrap up and eat up!

Chickpeas - 120g
Onion - 1
Garlic Clove - 1
Spice & All Things Nice Tikka Curry Paste - 15ml
Free-range Chicken Mini Fillets - 150g
Cucumber - 50g
Plain Yoghurt - 100ml
Fresh Mint - 4g
Raita Dressing - 25ml
Whole Wheat Rotis - 2
Green Leaves - 20g
Dried Cranberries - 15g

Download the Recipe

Serves 2

ROAST VEGGIES
Preheat the oven to 200°C. Place the drained chickpeas, onion wedges, and the whole, unpeeled garlic clove on a roasting tray. Coat in oil and seasoning, and spread out in a single layer. Roast in the hot oven for 20-25 minutes until the chickpeas are crispy and golden, shifting halfway.
TIKKA MARINADE & MINTY RAITA
In a bowl for marinating the chicken, combine the curry paste (to taste) with a drizzle of oil. Rinse the chicken to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Season, toss to coat, and set aside to marinate until frying. In a bowl, combine the yoghurt, the diced cucumber, and ¾ of the chopped mint. Mix in the raita dressing to taste and set aside for serving.
FLAKY ROTIS
When the chickpeas and onions have 10 minutes remaining, place a nonstick pan over a medium heat. Heat the rotis for about 1 minute per side until warmed through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat in the microwave for 30-60 seconds. Or, if you prefer, heat in the oven for 2-3 minutes. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
FRIED CHICKEN TIKKA
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chicken for 2-3 minutes per side until cooked through and golden. On completion, season to taste and remove from the pan. Set aside to rest for 3 minutes before serving.
FINAL TOUCHES
When the roast is ready, remove the garlic from the tray, discard the skin, and roughly chop the flesh. Mix through the raita until well combined. Roughly chop the dried cranberries.
ASSEMBLE YOUR ROTIS
Lay out the warm rotis. Cover in rinsed green leaves and dollop over the raita. Top with the onions, crispy chickpeas, and chicken tikka. Garnish with the chopped cranberries and the remaining mint. Wrap up and eat up!

Chickpeas - 240g
Onion - 1
Garlic Clove - 1
Spice & All Things Nice Tikka Curry Paste - 30ml
Free-range Chicken Mini Fillets - 300g
Plain Yoghurt - 200ml
Cucumber - 100g
Fresh Mint - 8g
Raita Dressing - 50ml
Whole Wheat Rotis - 4
Green Leaves - 40g
Dried Cranberries - 30g

Download the Recipe

Serves 3

ROAST VEGGIES
Preheat the oven to 200°C. Place the drained chickpeas, onion wedges, and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil and seasoning, and spread out in a single layer. Roast in the hot oven for 25-30 minutes until the chickpeas are crispy and golden, shifting halfway.
TIKKA MARINADE & MINTY RAITA
In a bowl for marinating the chicken, combine the curry paste (to taste) with a generous drizzle of oil. Rinse the chicken to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Season, toss to coat, and set aside to marinate until frying. In a bowl, combine the yoghurt, the diced cucumber, and ¾ of the chopped mint. Mix in the raita dressing to taste and set aside for serving.
FLAKY ROTIS
When the chickpeas and onions have 10 minutes remaining, place a large, nonstick pan over a medium heat. Heat the rotis for about 1 minute per side until warmed through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat in the microwave for 30-60 seconds. Or, if you prefer, heat in the oven for 2-3 minutes. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
FRIED CHICKEN TIKKA
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chicken for 2-3 minutes per side until cooked through and golden. On completion, season to taste and remove from the pan. Set aside to rest for 3 minutes before serving.
FINAL TOUCHES
When the roast is ready, remove the garlic from the tray, discard the skin, and roughly chop the flesh. Mix through the raita until well combined. Roughly chop the dried cranberries.
ASSEMBLE YOUR ROTIS
Lay out the warm rotis. Cover in rinsed green leaves and dollop over the raita. Top with the onions, crispy chickpeas, and chicken tikka. Garnish with the chopped cranberries and the remaining mint. Wrap up and eat up!

Chickpeas - 360g
Onions - 2
Garlic Cloves - 2
Spice & All Things Nice Tikka Curry Paste - 45ml
Free-range Chicken Mini Fillets - 450g
Plain Yoghurt - 300ml
Cucumber - 150g
Fresh Mint - 12g
Raita Dressing - 75ml
Wholewheat Rotis - 6
Green Leaves - 60g
Dried Cranberries - 45g

Download the Recipe

Serves 4

ROAST VEGGIES
Preheat the oven to 200°C. Place the drained chickpeas, onion wedges, and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil and seasoning, and spread out in a single layer. Roast in the hot oven for 25-30 minutes until the chickpeas are crispy and golden, shifting halfway.
TIKKA MARINADE & MINTY RAITA
In a bowl for marinating the chicken, combine the curry paste (to taste) with a generous drizzle of oil. Rinse the chicken to get rid of any residue from the packet, pat dry with paper towel, and add to the bowl. Season, toss to coat, and set aside to marinate until frying. In a bowl, combine the yoghurt, the diced cucumber, and ¾ of the chopped mint. Mix in the raita dressing to taste and set aside for serving.
FLAKY ROTIS
When the chickpeas and onions have 10 minutes remaining, place a large, nonstick pan over a medium heat. Heat the rotis for about 1 minute per side until warmed through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat in the microwave for 30-60 seconds. Or, if you prefer, heat in the oven for 2-3 minutes. Once heated, stack on a plate on top of one another and cover with a tea towel to keep warm.
FRIED CHICKEN TIKKA
Return the pan to a medium heat with a drizzle of oil and a knob of butter. When hot, fry the chicken for 2-3 minutes per side until cooked through and golden. On completion, season to taste and remove from the pan. Set aside to rest for 3 minutes before serving.
FINAL TOUCHES
When the roast is ready, remove the garlic from the tray, discard the skin, and roughly chop the flesh. Mix through the raita until well combined. Roughly chop the dried cranberries.
ASSEMBLE YOUR ROTIS
Lay out the warm rotis. Cover in rinsed green leaves and dollop over the raita. Top with the onions, crispy chickpeas, and chicken tikka. Garnish with the chopped cranberries and the remaining mint. Wrap up and eat up!