What are the main ingredients in CHICKEN TIKKA ROTI WRAPS?

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

What is the nutritional information of CHICKEN TIKKA ROTI WRAPS?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare CHICKEN TIKKA ROTI WRAPS?

ASSEMBLE YOUR ROTIS!: Lay out the rotis. Cover with the shredded lettuce, roast onions, and crispy chickpeas. Top with the chicken mini fillets and dollop over the homemade cucumber raita. Garnish with chopped cranberries and the remaining chopped coriander. Wrap up and eat up. Yum! ROAST VEGGIES: Preheat the oven to 180°C. Place the drained chickpeas, the onion wedges, and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 20-25 minutes until the chickpeas are crispy and golden, shifting halfway. MARINATE THE CHICKEN: Rinse the chicken mini fillets to get rid of any residue and pat dry with some paper towel. Place the chicken mini fillets in a bowl with a drizzle of oil and the Tikka Curry Paste to taste. Season to taste, toss to coat, and set aside to marinade until it's time to fry. FRIED TIKKA CHICKEN: Return the pan to a medium heat with a drizzle of oil. 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. ALMOST READY: When the roast is done, remove the garlic from the tray and discard the skin. Add the garlic flesh to the cucumber raita and mix well until combined. BEFORE YOU GET GOING: Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe! TIME TO MAKE RAITA!: In a bowl, combine the yoghurt, the diced cucumber, and the Raita Dressing to taste. Mix in three-quarters of the chopped coriander and set aside for serving. BUTTERY ROTIS: When the chickpeas and onions have about 10 minutes to go, place a dry, nonstick pan over a medium heat. Heat up 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 to keep warm.

What should be prepared from my kitchen to make CHICKEN TIKKA ROTI WRAPS?

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

CHICKEN TIKKA ROTI WRAPS

Name: CHICKEN TIKKA ROTI WRAPS
Prep time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: Salt & Pepper; Paper Towel; Water; Oil (cooking, olive or coconut)

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

CHICKEN TIKKA ROTI WRAPS

with crispy chickpeas & dried cranberries

Hands on Time: 15 - 35 minutes

Overall Time: 25 - 45 minutes

Download the Recipe for 2

Ingredients:

Chicken
Chickpeas
Cucumber
Dried Cranberries
Free-range Chicken Mini Fillets
Fresh Coriander
Garlic
Garlic Clove
Garlic Cloves
Gem Lettuce
Onion
Onions
Plain Yoghurt
Raita Dressing
Tikka Curry Paste
Wholewheat Rotis

From your kitchen:

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

Serves 1

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ROAST VEGGIES
Preheat the oven to 180°C. Place the drained chickpeas, the onion wedges, and the whole, unpeeled garlic clove on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 20-25 minutes until the chickpeas are crispy and golden, shifting halfway.
MARINATE THE CHICKEN
Rinse the chicken mini fillets to get rid of any residue and pat dry with some paper towel. Place the chicken mini fillets in a bowl with a drizzle of oil and the Tikka Curry Paste to taste. Season to taste, toss to coat, and set aside to marinade until it's time to fry.
TIME TO MAKE RAITA!
In a bowl, combine the yoghurt, the diced cucumber, and the Raita Dressing to taste. Mix in three-quarters of the chopped coriander and set aside for serving.
BUTTERY ROTIS
When the chickpeas and onions have about 10 minutes to go, place a dry, nonstick pan over a medium heat. Heat up 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 to keep warm.
FRIED TIKKA CHICKEN
Return the pan to a medium heat with a drizzle of oil. 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.
ALMOST READY
When the roast is done, remove the garlic from the tray and discard the skin. Add the garlic flesh to the cucumber raita and mix well until combined.
ASSEMBLE YOUR ROTIS!
Lay out the rotis. Cover with the shredded lettuce, roast onions, and crispy chickpeas. Top with the chicken mini fillets and dollop over the homemade cucumber raita. Garnish with chopped cranberries and the remaining chopped coriander. Wrap up and eat up. Yum!

Chickpeas - 120g
Onion - 1
Garlic Clove - 1
Free-Range Chicken Mini Fillets - 150g
Tikka Curry Paste - 15g
Cucumber - 50g
Raita Dressing - 27.5ml
Fresh Coriander - 4g
Plain Yoghurt - 100ml
Wholewheat Rotis - 2
Gem Lettuce - 20g
Dried Cranberries - 15g

Download the Recipe

Serves 2

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ROAST VEGGIES
Preheat the oven to 180°C. Place the drained chickpeas, the onion wedges, and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 20-25 minutes until the chickpeas are crispy and golden, shifting halfway.
MARINATE THE CHICKEN
Rinse the chicken mini fillets to get rid of any residue and pat dry with some paper towel. Place the chicken mini fillets in a bowl with a drizzle of oil and the Tikka Curry Paste to taste. Season to taste, toss to coat, and set aside to marinade until it's time to fry.
TIME TO MAKE RAITA!
In a bowl, combine the yoghurt, the diced cucumber, and the Raita Dressing to taste. Mix in three-quarters of the chopped coriander and set aside for serving.
BUTTERY ROTIS
When the chickpeas and onions have about 10 minutes to go, place a dry, nonstick pan over a medium heat. Heat up 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 to keep warm.
FRIED TIKKA CHICKEN
Return the pan to a medium heat with a drizzle of oil. 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.
ALMOST READY
When the roast is done, remove the garlic from the tray and discard the skin. Add the garlic flesh to the cucumber raita and mix well until combined.
ASSEMBLE YOUR ROTIS!
Lay out the rotis. Cover with the shredded lettuce, roast onions, and crispy chickpeas. Top with the chicken mini fillets and dollop over the homemade cucumber raita. Garnish with chopped cranberries and the remaining chopped coriander. Wrap up and eat up. Yum!

Chickpeas - 240g
Onion - 1
Garlic - 1
Free-Range Chicken Mini Fillets - 300g
Tikka Curry Paste - 30ml
Cucumber - 100g
Raita Dressing - 55ml
Fresh Coriander - 8g
Plain Yoghurt - 200ml
Wholewheat Rotis - 4
Gem Lettuce - 40g
Dried Cranberries - 30g

Download the Recipe

Serves 3

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ROAST VEGGIES
Preheat the oven to 180°C. Place the drained chickpeas, the onion wedges, and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 20-25 minutes until the chickpeas are crispy and golden, shifting halfway.
MARINATE THE CHICKEN
Rinse the chicken mini fillets to get rid of any residue and pat dry with some paper towel. Place the chicken mini fillets in a bowl with a drizzle of oil and the Tikka Curry Paste to taste. Season to taste, toss to coat, and set aside to marinade until it's time to fry.
TIME TO MAKE RAITA!
In a bowl, combine the yoghurt, the diced cucumber, and the Raita Dressing to taste. Mix in three-quarters of the chopped coriander and set aside for serving.
BUTTERY ROTIS
When the chickpeas and onions have about 10 minutes to go, place a dry, nonstick pan over a medium heat. Heat up 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 to keep warm.
FRIED TIKKA CHICKEN
Return the pan to a medium heat with a drizzle of oil. 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.
ALMOST READY
When the roast is done, remove the garlic from the tray and discard the skin. Add the garlic flesh to the cucumber raita and mix well until combined.
ASSEMBLE YOUR ROTIS!
Lay out the rotis. Cover with the shredded lettuce, roast onions, and crispy chickpeas. Top with the chicken mini fillets and dollop over the homemade cucumber raita. Garnish with chopped cranberries and the remaining chopped coriander. Wrap up and eat up. Yum!

Chickpeas - 240g
Onion - 1
Garlic - 1
Free-Range Chicken Mini Fillets - 300g
Tikka Curry Paste - 30ml
Cucumber - 100g
Raita Dressing - 55ml
Fresh Coriander - 8g
Plain Yoghurt - 200ml
Wholewheat Rotis - 4
Gem Lettuce - 40g
Dried Cranberries - 30g

Download the Recipe

Serves 4

BEFORE YOU GET GOING
Read through the whole recipe. Remember, the prep instructions are now displayed in the ingredient list, directly under the item they apply to. So, you have the option to do all your prep at once before you start cooking, or bit by bit as you go through the recipe!
ROAST VEGGIES
Preheat the oven to 180°C. Place the drained chickpeas, the onion wedges, and the whole, unpeeled garlic cloves on a roasting tray. Coat in oil and seasoning. Roast in the hot oven for 25-30 minutes until the chickpeas are crispy and golden, shifting halfway.
MARINATE THE CHICKEN
Rinse the chicken mini fillets to get rid of any residue and pat dry with some paper towel. Place the chicken mini fillets in a bowl with a drizzle of oil and the Tikka Curry Paste to taste. Season to taste, toss to coat, and set aside to marinade until it's time to fry.
TIME TO MAKE RAITA!
In a bowl, combine the yoghurt, the diced cucumber, and the Raita Dressing to taste. Mix in three-quarters of the chopped coriander and set aside for serving.
BUTTERY ROTIS
When the chickpeas and onions have about 10 minutes to go, place a dry, nonstick pan over a medium heat. Heat up 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. Once heated, stack on a plate on top of one another to keep warm.
FRIED TIKKA CHICKEN
Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken for 2-3 minutes per side until cooked through and golden. You may need to do this step in batches. On completion, season to taste and remove from the pan. Set aside to rest for 3 minutes before serving.
ALMOST READY
When the roast is done, remove the garlic from the tray and discard the skin. Add the garlic flesh to the cucumber raita and mix well until combined.
ASSEMBLE YOUR ROTIS!
Lay out the rotis. Cover with the shredded lettuce, roast onions, and crispy chickpeas. Top with the chicken mini fillets and dollop over the homemade cucumber raita. Garnish with chopped cranberries and the remaining chopped coriander. Wrap up and eat up. Yum!