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
Chicken Tikka Roti Wraps
with roast chickpeas, cucumber raita & dried cranberries
Hands on Time: 20 - 30 minutes
Overall Time: 35 - 50 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Chicken Tikka Roti Wraps?
The preparation time for Chicken Tikka Roti Wraps with roast chickpeas, cucumber raita & dried cranberries is between 20 and 30 minutes.
What is the total time required to make Chicken Tikka Roti Wraps with roast chickpeas, cucumber raita & dried cranberries?
The total time required to make Chicken Tikka Roti Wraps with roast chickpeas, cucumber raita & dried cranberries is between 35 and 50 minutes.
How many servings does Chicken Tikka Roti Wraps provide?
4 servings
What are the main ingredients in Chicken Tikka Roti Wraps?
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
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?
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
How many calories does Chicken Tikka Roti Wraps have?
1076 calories
How much fat content does Chicken Tikka Roti Wraps have?
grams
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