Chicken tikka wrap
Gnarly pieces of chicken breast are coated in shop-bought tikka curry paste and fried with red onion and peppers for an Indian-inspired twist on the classic chicken wrap. You won't believe how easy and flavourful the homemade flatbread is.
Ingredients
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FOR THE CHICKEN TIKKA
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1/2 tbsp
vegetable oil
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2
small skinless chicken breasts, diced into chunks
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1
small red onion, finely sliced
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1
orange pepper, deseeded and finely sliced
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2 tbsp
tikka curry paste (I used Spice Tailor)
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1/2
lemon, juiced
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Nigella seeds, to sprinkle
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FOR THE WRAP
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180g
self-raising flour, plus extra for dusting
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1 tsp
cumin seeds
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Small handful of fresh coriander, finely chopped
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2
smoked garlic cloves, crushed
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150g
natural yoghurt (0% fat)
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TO SERVE
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1 tbsp
mango chutney
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8
cherry tomatoes, halved
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1/4
cucumber, cut into rings
Directions
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Tip the self-raising flour into a mixing bowl with the cumin seeds, coriander, smoked garlic and a pinch of salt and mix well. Gradually stir in the yoghurt using a table knife until the mixture comes together.
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Turn the dough out onto a lightly-floured work surface and knead for 1-2 minutes until soft and pliable. Place back in the bowl, cover and set aside.
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Heat the vegetable oil in a frying pan and stir-fry the chicken over a medium-high heat for 3-4 minutes until golden all over. Transfer to a plate using a wooden spoon and keep warm.
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In the residual oil, sauté the onions and peppers for 2-3 minutes until starting to caramelise, then add the tikka curry paste with a splash of water to loosen.
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Tip the chicken back into the pan and continue to cook over a medium heat, stirring regularly, until the chicken is cooked through.
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Meanwhile, dust a rolling pin with flour and cut the dough in half. Roll each piece of dough out into a large flatbread and shake off any excess flour.
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Heat a separate frying pan without any oil and cook each flatbread over a medium-high heat for 2 minutes on each side or until puffed up and golden.
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Season the curried chicken, red onion and peppers with lemon juice to taste, and sprinkle over some nigella seeds. Remove from the heat.
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Spread the mango chutney down the centre of each flatbread, leaving a gap at the sides. Top with the gnarly chicken pieces and sliced red onion and peppers.
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Fold the sides over the filling, then tightly roll the end closest to you over the filling to make a thick sausage shape with the folds under the base. Cut in half on the diagonal and serve warm with cucumber slices and cherry tomatoes on the side.
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