These chicken tikka wraps are made with Greek yogurt-marinated chicken, fresh homemade raita, chopped lettuce, sliced red onion, and cilantro--all wrapped in soft naan bread.
They're easy to assemble and have a great mix of flavor and texture! These tikka wraps are perfect for a quick dinner, a simple lunch, or meal prep throughout the week. Since most of the prep can be done in advance, they make mealtime easy and quick.
We LOVE Indian food at our house, and these wraps have become a new favorite! If you've never tried raita before, chances are it'll become one of your new go-to sauces. Indian food is typically spicy, but this yogurt-based sauce combines mint and cucumber to add fresh flavor and cool down whatever it's paired with.
Ingredient Notes
- Chicken Marinade: The spices in this marinade have a lot of flavor and heat, but the Greek yogurt tones it down quite a bit. Try to use fresh spices whenever possible, especially with the garam masala for the best flavor.
- Raita: You can use either full-fat or low-fat Greek yogurt. Make sure to use fresh mint and lemon juice, this sauce tastes best with fresh ingredients. I use pre-minced garlic for convenience, but mincing fresh garlic would be even better.
- Toppings: I like to keep it simple with using chopped lettuce, red onion, and cilantro. Other toppings that would be great to include are extra cucumber, diced tomatoes, pickled onions, or crushed red pepper.
- Naan bread: Store-bought or homemade naan bread both work great, but homemade is always best. I love Foodess' homemade naan recipe, it's what I recommend if you'd like to make it yourself!
How to Make Chicken Tikka Wraps
Chicken Marinade
In a small bowl, stir together the salt, garam masala, coriander, garlic powder, chili powder, smoked paprika, cayenne, onion powder, ginger, and cinnamon.
In a ziploc bag or large bowl, add the greek yogurt, lemon juice, and mixed spices. Mix together, then add the chicken (pounded to ½ inch thickness), covering it completely in the marinade. Seal the bag (or cover the bowl) and refrigerate for at least an hour, but ideally 4 to 8 hours.
How to Make Raita
Mix together the Greek yogurt, chopped cucumbers, minced shallot, garlic, lemon juice, chopped mint, salt, coriander, and cumin. Cover and refrigerate the raita until serving.
Ideally, prep this sauce a few hours before serving so that the Greek yogurt can absorb the flavors from the spices. However, it still tastes great immediately after preparing.
Bake the Marinated Chicken
Preheat your oven to 425° Fahrenheit. Line a baking sheet with tin foil or spray it with cooking spray. Lay the chicken flat on the baking sheet and bake for about 18-20 minutes, or until it reaches an internal temperature of 165° F. Check if it's done about 15 minutes in to keep it from over-baking.
After baking, let the chicken sit for about 10 minutes, and then cut it into slices (cutting against the grain).
Assemble the Chicken Tikka Wraps
Heat the naan in the microwave so that it's soft and won't rip easily.
Spread the raita sauce on the naan, then add lettuce, chicken slices, red onion, and cilantro. Enjoy!
Frequently Asked Questions
Raita is an Indian condiment made from yogurt that adds creaminess and helps cool spicy dishes.
While there is a variety of ways to make it, this version includes chopped cucumber, shallot, lemon, garlic, mint, and other seasonings.
Chicken tikka is an Indian dish made with boneless chicken marinated in yogurt and spices, typically roasted or grilled. In this recipe, the chicken is roasted in the oven for convenience, but grilling would also work perfectly and add great flavor!
Chicken should be marinated for at least 1 hour and no more than 12 hours. Since this recipe uses pounded chicken, marinating it too long can cause the meat to become mushy. I suggest marinating the chicken for about 4 to 8 hours for the best texture and flavor.
There are a few key tricks to keeping chicken tender when baking. First, pounding the chicken to about ½ inch thick breaks down the muscle fibers, making it easier to chew. Marinating the chicken for several hours not only tenderizes the meat but also adds great flavor.
Avoiding overcooking is also crucial—use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. After cooking, let the chicken rest for at least ten minutes so the juices can redistribute. Cutting into it too soon causes the juices to spill out, resulting in dry meat. Finally, slicing against the grain helps keep the chicken tender and prevents it from becoming too chewy.
Similar Recipes
If you're a fan of Indian food or other Asian-inspired recipes, check out some of these other favorite recipes on the blog:
Korean Ground Beef Bulgogi Bibimbap
If you try out these chicken tikka wraps or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe. Or if you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.
Now get cooking, and enjoy!
Chicken Tikka Wraps with Raita Sauce
Print Pin RateIngredients
Chicken Marinade
- 2 lbs chicken breast pounded ½ inch thick
- ½ cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon fine sea salt
- 2 teaspoon garam masala*
- 1 teaspoon coriander
- ¾ teaspoon garlic powder
- ¾ tps chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cayenne**
- ¼ teaspoon onion powder
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
Raita Sauce
- 1 cup plain Greek yogurt
- ⅓ cup English cucumber finely chopped
- 1 shallot minced
- 1 teaspoon minced garlic
- 1 tablespoon fresh lemon juice
- 1 ½ tablespoon fresh mint finely chopped
- ½ teaspoon fine sea salt
- ½ teaspoon coriander
- ¼ teaspoon cumin
Other Ingredients
- naan bread
- lettuce finely chopped
- red onion thinly sliced
- fresh cilantro chopped
Instructions
Chicken Tikka Marinade
- In a small bowl, stir together the salt, garam masala, coriander, garlic powder, chili powder, smoked paprika, cayenne, onion powder, ginger, and cinnamon.1 teaspoon fine sea salt, 2 teaspoon garam masala*, 1 teaspoon coriander, ¾ teaspoon garlic powder, ¾ tps chili powder, ½ teaspoon smoked paprika, ½ teaspoon cayenne**, ¼ teaspoon onion powder, ¼ teaspoon ground ginger, ¼ teaspoon ground cinnamon
- In a ziploc bag or large bowl, add the Greek yogurt, lemon juice, and mixed spices. Mix together, then add the chicken (pounded to ½ inch thickness), covering it completely in the marinade. Seal the bag (or cover the bowl) and refrigerate for at least an hour, but ideally 4 to 8 hours.2 lbs chicken breast, ½ cup plain Greek yogurt, 1 tablespoon fresh lemon juice
Raita Sauce
- Mix together the Greek yogurt, chopped cucumbers, minced shallot, garlic, lemon juice, chopped mint, salt, coriander, and cumin. Cover and refrigerate until serving.Ideally, prep this sauce a few hours before serving so that the Greek yogurt can absorb the flavors from the spices. However, it still tastes great immediately after preparing.1 cup plain Greek yogurt, ⅓ cup English cucumber, 1 shallot, 1 teaspoon minced garlic, 1 tablespoon fresh lemon juice, 1 ½ tablespoon fresh mint, ½ teaspoon fine sea salt, ½ teaspoon coriander, ¼ teaspoon cumin
Bake the Chicken
- Preheat oven to 425° F. Line a baking sheet with tin foil or spray it with cooking spray. Lay the chicken flat on the baking sheet and bake for about 18-20 minutes, or until it reaches an internal temperature of 165° F. (Check after 15 minutes to keep from overcooking.)
- After baking, let the chicken sit for about 10 minutes, and then cut it into slices (cutting against the grain).
Wrap Assembly
- Heat the naan in the microwave so that it's soft and won't rip easily.naan bread
- Spread the raita sauce on the naan, then add lettuce, chicken slices, red onion, and cilantro.Enjoy!lettuce, red onion, fresh cilantro
Notes
Equipment
- mixing bowls
- measuring cups
- measuring spoons
- ziploc bag
- baking sheet
- tin foil
- rubber spatula for mixing
Anonymous says
Love these! So easy to make and the sauce is amazing.