Lunch · Dinner · British Indian
Chicken tikka wraps with mint raita
Charred tikka chicken, pink onions and cool mint raita. Good hot for dinner or cold at your desk.
- Start to finish
- 1 hr
- Hands-on
- 20 min
- In the fridge
- 3 days
- Freezes
- Not well
A little heatContains gluten, dairy, mustard
Ingredients
4 portions- 500gChicken thigh fillets
- 3 tbspTikka curry paste
- 300gGreek-style yoghurt
- 1Lemon
- 1Red onion
- ½Cucumber
- 15gFresh mint
- ½ tspGround cumin
- 1 tbspVegetable oil
- 4 tbspMango chutney
- 8Tortilla wraps
- 2Little gem lettuces, add on the day
Plus salt, pepper and water.
Method
- 1
Cut the chicken into bite-sized pieces. Mix with the tikka paste, 100g of the yoghurt, the juice of half the lemon and half a teaspoon of salt. Leave to marinate for at least 20 minutes, or overnight in the fridge.
25 min, mostly hands-off
- 2
Meanwhile, heat the oven to 220C (200C fan). Thinly slice the onion and toss it with the juice of the other lemon half and a pinch of salt. Leave it to turn pink.
- 3
For the raita, grate the cucumber and squeeze out the water in a clean tea towel. Stir it into the rest of the yoghurt with the mint, finely chopped, the cumin and a pinch of salt.
- 4
Spread the chicken out on an oiled tray and roast for 18 to 20 minutes, until charred at the edges and cooked through with no pink in the middle.
20 min, mostly hands-off
- 5
Leave to cool, then pack the chicken into a tub, with the raita and onions in separate small tubs. Everything keeps 3 days in the fridge.
15 min, mostly hands-off
On the day
Warm the chicken in the microwave until piping hot, or eat it cold. Spread a wrap with mango chutney, add shredded lettuce, chicken, pink onions and a spoonful of raita, then roll up tightly.
Cook’s tip
Thigh meat stays juicy when eaten cold the next day, where breast dries out. It makes all the difference in a packed lunch.