Chicken tikka rolls with mint yoghurt
Smoky, spiced chicken rolled in warm flatbread with onion and cool mint yoghurt. Street-stall style.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Chicken thigh fillets500 g
- Tikka curry paste60 g
- Natural yoghurt200 g
- Plain tortilla wraps4 wraps
- Brown onions80 g
- Lettuce½ lettuce
- Limes1 lime
Also uses from the cupboard: table salt, ground black pepper, dried mixed herbs. 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 shop 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 yoghurt.500 g chicken thigh fillets60 g tikka curry paste200 g natural yoghurt
- Heat the grill to high, or a frying pan 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 yoghurt 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 brown 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 yoghurt and roll up.4 wraps1 lime
Toss the sliced onion in lime juice and a pinch of chilli for a quick pink pickle.
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