Chicken tikka rolls with mint yogurt
Smoky, spiced chicken rolled in warm flatbread with onion and cool mint yogurt. Street-stall style.
Cost at typical Canadian prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Boneless chicken thighs500 g
- Tikka masala curry paste60 g
- Plain yogurt200 g
- Flour tortillas4 tortillas
- Yellow onions80 g
- Romaine lettuce½ lettuce
- Limes1 lime
Also uses from the cupboard: table salt, ground black pepper, italian seasoning. Missing any? You can add them to your shop on the shopping list.
Usually contains: Mustard, Milk, Gluten.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- In a bowl, coat the chicken thighs in the tikka paste and 2 tablespoons of the yogurt.500 g boneless chicken thighs60 g tikka masala curry paste200 g plain yogurt
- Heat the broiler to high, or a skillet over a medium-high heat. Cook the chicken for 12 to 15 minutes, turning, until charred in places and cooked through with no pink. Rest for 2 minutes, then slice.
- Mix the rest of the yogurt with a pinch of dried mixed herbs and a pinch of salt. Slice the onion as thinly as you can and shred the lettuce.80 g yellow onions½ lettuce
- Warm the wraps for 20 seconds a side in a dry pan. Fill with lettuce, onion and chicken, squeeze over the lime, spoon on the yogurt and roll up.4 tortillas1 lime
Toss the sliced onion in lime juice and a pinch of chili for a quick pink pickle.
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