- Yorkshire Meat Company
Chicken Tikka Wraps
Updated: Jun 14, 2020
Time to do something different with the national Indian dish, transform into kid-friendly wraps and serves with cucumber. Add more or less spice to this children's chicken recipe depending on the age of the child and preference.

INGREIDENTS
CHICKEN TIKKA
4 chicken breasts, medium
1/2 tsp ground turmeric
1 green chilli, de-seeded and finely chopped
1 tsp garam masala
1 tsp garlic, finely chopped
1 1/2 tsp ground cumin
4 tortilla wraps
2 tbsp of vegetable oil
1 pinch of salt
TO SERVE
1/2 cucumber
1 pinch of salt
1/2 lemon, for juice
160g of fat free natural yoghurt
METHOD
Cut each chicken breast into 4 equally-sized pieces and pierce with a fork all over
4 chicken breasts, medium
Mix all the marinade ingredients and add the chicken pieces to it, making sure they are well coated
2 tbsp of vegetable oil
1/2 tsp ground turmeric
1 green chilli, de-seeded and finely chopped
1 tsp garam masala
1 tsp garlic, finely chopped
1 1/2 tsp ground cumin
1 pinch of salt
Cover with cling film and refrigerate for at least 4 hours
Meanwhile, peel the skin off the cucumber and discard. Use the peeler to make long cucumber ribbons, add a pinch of salt and place in a bowl for 15 minutes
1/2 cucumber, thinly sliced
1 pinch of salt
Drain any water that has come out of the cucumber and mix with the lemon juice and yoghurt. Set aside while you cook the chicken
1/2 lemon, for juice
160g of fat free natural yoghurt
Place the chicken pieces on a grill rack set over a dripping tray and grill on both sides
Once gently browned, switch off the grill and cook in the oven at 200°C/gas mark 6 for 10-15 minutes or until the chicken is cooked through
Serve hot in a wrap or fresh naan with the yoghurt and cucumber
4 tortilla wraps
