eCook Meal
Chicken Tikka Roti Wraps
with roast chickpeas, cucumber raita & dried cranberries
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R166.75
for 4 servings · R41.69 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Dried Cranberries needs 60 gDried Cranberries 250 g 250 g at R85.99 · 24% of packR20.64
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Fresh Mint needs 15 gFresh Mint 20 g 20 g at R14.99 · 75% of packR11.24
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Plain Yoghurt needs 400 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 1.33× packR26.65
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Spice & All Things Nice Tikka Curry Paste
- Whole Wheat Rotis
- Raita Dressing
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Fresh Mint, Garlic, Green Leaves, Onion, Raita Dressing, Spice & All Things Nice Tikka Curry Paste, Whole Wheat Rotis, Wholewheat Rotis, Yoghurt
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?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Chicken Tikka Roti Wraps?
Chicken, Chickpeas, Cucumber, Dried Cranberries, Fresh Mint, Garlic, Green Leaves, Onion, Raita Dressing, Spice & All Things Nice Tikka Curry Paste, Whole Wheat Rotis, Wholewheat Rotis, Yoghurt
How many calories does Chicken Tikka Roti Wraps have?
1076 calories
How much fat content does Chicken Tikka Roti Wraps have?
grams