Fatima's Fabulous Kitchen

I don't eat to live. I live to eat.

Chicken Tikka Wraps

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It’s 2017 and fusion-food is all the rage. And one of the latest intercultural concoctions that is causing a firestorm on social media is the “Desi Burrito”. All you got to do is substitute a tortilla with naan, Carne Asada with Seekh Kabob, El pastor with Chicken Tikka, chutney for salsa…you get the idea. But whether you think the idea is genius, or another one of those stupid food trends where people think they discovered something new, when they really haven’t, you got to admit it’s delicious af. Personally, I’m not going call these desi burritos, but you can call them whatever you want. They are delicious, healthy, and oh so freaking satisfying.

I like to use chicken tenders for these wraps. I marinate the chicken in a home-made tandoori paste using yogurt, ginger, garlic paste, tomato paste (for a vibrant red color), a pinch of sugar, and a vast array of spices – cumin, coriander, garam masala, turmeric, chili powder, paprika, amchur powder, fennel powder, and dried methi leaves.

To allow the masala to really penetrate the chicken, I prick the tenders with a fork. That way it will really seep inside giving you an extra flavorful chicken. Ideally you want to let this sit overnight for at least 6 hours in the fridge.

Once done marinating, I fire up the grill, cook them through, and cut them up into pieces. We are ready to roll!

I also like to add rice in my wraps – and not just plain brown or white rice (although you can certainly do that!). Instead I make a quick spicy fried rice where I add already cooked rice to a pan of sauteeing onions, jalapenos, tomato paste, and turmeric, chilli powder, garam masala, and cumin. Add a little lime juice, and you have a super flavorful rice that is great on its own. And if you’re cutting down on the calories, you can forgo the wrap and make those rice bowls and add everything to the rice! Super easy lunch or dinner!

These are so incredibly versatile. You can go the chipotle route and make a burrito using a flour tortilla, salsas, guacamole, or you can make something more Indian with a paratha or chapati, some cilantro chutney, yogurt, and cucumber, tomato and onions.  Whatever you do, it’s going to be fantastic!

Make this the night before, wrap it in some aluminum foil, and bring it to work the next day. All your co-workers are going to be jealous!

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Chicken Tikka Wraps

Servings 4

Ingredients

  • 6-8 tortillas

Chicken Tikka

  • 1.5 lb chicken tenders
  • 3 Tbsp yogurt (or substitute 1/3 cup buttermilk)
  • 1.5 tsp tomato paste
  • 1 tsp ginger-garlic paste (or substitute with finely minced garlic and ginger to taste)
  • 1.5 Tbsp oil
  • 1/2 tsp amchur
  • 1/2 tsp turmeric
  • 1 1/2 tsp chilli powder and/or paprika
  • 1 tsp garam masala
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp fennel powder
  • 1/4 tsp dried methi leaves
  • 1/2 tsp onion powder
  • 1/4 tsp sugar
  • 1 tsp salt (or to taste)

Rice

  • 4 cups cooked brown rice (cooled)
  • 2 jalapenos
  • 2 small onions
  • 1 tbsp cumin
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1/2 tsp chili powder (or to taste)
  • 1.5 tbsp tomato paste
  • 2 tsp ginger-garlic paste
  • lime juice (to taste)
  • 1 tbsp chopped cilantro
  • 4 tbsp oil
  • salt (to taste)
  • 1/2 bell pepper (optional)

Optional Condiments and Toppings

  • 1/4 cup cilantro chutney
  • 1/4 cup sour cream
  • 3/4 cup cucumber, tomato, onion salad
  • 3/4 guacamole
  • yogurt (to taste)
  • hot sauce (to taste)
  • 1 cup lettuce (shredded)

Instructions

  1. In a small bowl, combine your tandoori marinade ingredients - yogurt, spices, salt, oil, ginger-garlic paste, tomato-paste. Add to your chicken tenders. *Note - You can also use a pre-made chicken tikka spice blend such as shaan. Just make sure to adjust the salt accordingly as most pre-made blends already contain a lot of salt.

  2. Take a fork, and prick holes into the chicken. This will allow the marinade to come inside and flavor the chicken. Let it sit in the fridge for at least 6 hours or overnight.

  3. When you're ready to grill, add a little bit of oil to your grill pan on medium-high heat. Make sure your chicken tenders have sit at room temperature. You don't want to add cold chicken to a hot pan because it will seize up.

  4. Add your chicken tenders to the grill pan and allow it to cook on each side for about 4 minutes or so. If you are using a thermometer, the inside should read 165 F.

  5. Allow your chicken to rest for a few minutes, then cut into pieces with a knife.

  6. Heat up your wraps (tortilla, paratha, chappati, etc) and lay them on a plate or board. Add your rice, your chicken, and whatever condiments you wish to use. Fold the tortilla over the mound and tuck in the ends.

Instructions for Spicy Rice

  1. Sautee your onions and jalapenos in a hot pan with oil. After a few minutes, add your tomato paste and garlic. Once the onions are starting to turn slightly brown, add your spices and then your rice. Combine everything well. 

  2. Taste and adjust seasonings. Add cilantro and lime juice to taste.

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