These Chicken Tikka Wraps are loaded with juicy marinated chicken, crisp veggies, and a creamy cilantro yogurt sauce for an easy dinner the whole family will love.
If your family loves the flavors of Chicken Tikka Masala but you’re looking for something a little lighter and easier for a weeknight, these Chicken Tikka Wraps are about to become a new favorite. Chicken breasts are marinated in a simple mixture of Greek yogurt, tikka seasoning, fresh lemon juice, and garlic, then roasted until tender and lightly charred around the edges. Wrapped in warm naan or flatbread with crisp lettuce, juicy tomatoes, and a creamy cilantro yogurt sauce, every bite is packed with bold, fresh flavor.
This is one of those back-pocket dinners you’ll find yourself making whenever you’re craving something a little different from the usual chicken routine. The marinade does most of the work, the oven takes care of the cooking, and everyone gets to build their own wrap just the way they like it. It’s fresh, flavorful, and fun to eat—perfect for busy weeknights when you want a meal that feels a little special without adding extra stress to your evening.
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Why You’ll Love This Recipe
If you’re looking for a dinner that breaks you out of the usual chicken rut, this one delivers big flavor without making dinner any more complicated. It’s fresh, customizable, and one of those meals that everyone can build just the way they like it.
- Great for lunches and leftovers the next day.
- Easy oven-roasted chicken with minimal hands-on cooking.
- Bold Indian-inspired flavors made with simple ingredients.
- Great for picky eaters—everyone builds their own wrap.
- Protein-packed and loaded with fresh veggies.
- Perfect for meal prep—the chicken and sauce can be made ahead.
Simple Ingredients and Substitutes
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Chicken and Marinade
- Chicken Breasts, boneless, skinless – You can substitute boneless skinless chicken thighs if you want. I always have raw chicken breasts in the freezer as they can last up to 12 months if in an airtight container or packaging. Check out all of my tips on Prepping and Storing Chicken for Easier Dinners.
- Plain Greek Yogurt – I used whole milk, but you can use a lower fat variety if you prefer. if you don’t have yogurt, you can substitute sour cream.
- Tikka seasoning – I like the Tikka Seasoning powder that you can mix in. However, you can also use a tikka paste. Just test for spice level as you add it if you have any concerns. You can also use a mix of paprika and garam masala or even curry powder if you cannot find tikka seasoning. See the tip below in the orange box for a homemade recipe too.
- Lemon Juice, freshly squeezed – Fresh lemon juice is best. You can substitute in lime juice, cider vinegar, or white wine vinegar if you don’t have lemon.
- Fresh Garlic cloves, minced – Fresh is best in this recipe, but you can buy the pre-minced garlic sold in a small jar or use sub in dried garlic flakes or garlic powder.
- Extra-virgin olive oil – the oil gives added moisture and flavor to the chicken marinade. You can leave it out or replace it with a splash of broth or water.
Cilantro Yogurt Sauce
- Plain Greek Yogurt – Once again, any fat content will work, but whole yogurt will taste the fullest and creamiest. Sour cream is a great substitute.
- Fresh Cilantro, Chopped – If you are not a fan of cilantro, you can substitute another herb, such as mint or parsley or a combination of the two.
- Fresh Garlic cloves, minced – Fresh will give the best flavor, but you can substitute in dried garlic flakes or garlic powder if needed.
- Lemon Juice, freshly squeezed – The acid is key to balancing out this sauce and giving it a fresh tang. Again, lime or vinegar are good substitutes.
Wraps
- Large flatbreads, naan, or wraps – I used flatbreads that you can find in the bread section or bakery section. But a large tortilla wrap or naan bread will work too.
- Lettuce, shredded – any crisp green, like romaine, bibb lettuce, green or red lettuce, will work.
- 2 Tomatoes – Beefsteak or vine tomatoes are great for these wraps.
- Fresh cilantro leaves – I love the vibrant flavor that cilantro brings when you add a few sprigs to the wrap. You can leave it out or replace it with parsley.
See recipe card for quantities.
Simple Equipment
- Nothing special for this one! Just a large sheet pan (I use a 17×11) to cook the chicken in the oven.
- Oh, and mincing garlic is made super easy with a Garlic Press.
Time Saving Prep-Ahead Steps
We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)
Cut the chicken breasts into large pieces about 2-3 inches each and add to a large bowl for marinating.
In a small bowl (I used a measuring cup here), combine the Greek yogurt, tikka seasoning, lemon juice, garlic, salt, pepper, and olive oil.
Add the chicken and toss until evenly coated. Cover and refrigerate for 30 minutes or up to 8 hours.
Talking Tip!
You can make your own Tikka Seasoning. Here are the ingredients: ½ tablespoon paprika or Kashmiri red chili powder (for color and mild heat), 1 tablespoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon garam masala, ½ teaspoon garlic powder, ½ teaspoon ginger powder, ½ teaspoon turmeric, ¼ teaspoon ground cinnamon, ¼ teaspoon ground cardamom, ¼ teaspoon ground cloves, ¼ teaspoon cayenne pepper (optional, for extra heat), 1 teaspoon salt.
In a small bowl, add the Greek yogurt, cilantro, garlic, lemon juice, and salt.
Taste and adjust seasoning as desired. Set aside or store in an airtight container in the refrigerator until ready to use.
Cooking Steps
Preheat the oven to 400°F. Line a sheet pan with aluminum foil or parchment paper.
Spread the marinated chicken in a single layer on the lined sheet pan.
Roast for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F and is lightly browned.
Warm the wraps/flatbread in the microwave for a few seconds on a plate with a damp paper towel over top. Lay one of the wraps out on a cutting board.
Spread a generous spoonful of cilantro garlic yogurt sauce down the center of each flatbread. Top with lettuce, tomatoes, and roasted tikka chicken.
Finish with additional cilantro leaves and a drizzle of sauce. Roll up, then cut in half and serve.
Variations on Chicken Tikka Wraps
Here are some fun ways to change up this recipe and add it into your dinner rotation!
- Turn It Into Rice Bowls: Skip the flatbread and serve the chicken over rice with the veggies and yogurt sauce.
- Add More Veggies: Try sliced cucumbers, shredded carrots, pickled onions, or diced bell peppers.
- Make It Vegetarian: Substitute roasted cauliflower or chickpeas for the chicken.
Chicken Tikka Wrap Recipe FAQs
Absolutely! Grilled chicken adds a delicious smoky flavor that’s perfect for these wraps.
Naan, pita, flatbread, or large flour tortillas all work well. Choose whichever your family enjoys most.
Cucumbers, pickled onions, shredded cabbage, avocado, sliced red onion, or feta cheese all make delicious additions.
Definitely! These wraps are a great way to use leftover grilled or roasted chicken. Simply toss it with the tikka marinade and warm in frying pan before assembling.
Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!
Chicken Tikka Wraps with Cilantro Yogurt Sauce Recipe
Ingredients
Chicken and Marinade
- 1½ pounds Chicken Breasts, boneless, skinless
- ¾ cup Plain Greek Yogurt
- 2 tablespoons Tikka seasoning
- 2 tablespoons Lemon Juice, freshly squeezed
- 3 cloves Garlic, minced
- 1 teaspoon Salt
- ½ teaspoon Ground black pepper
- 1 tablespoon Extra-virgin olive oil
Cilantro Yogurt Sauce
- ¾ cup Plain Greek Yogurt
- ¼ cup Fresh Cilantro, Chopped
- 1 clove Garlic, minced or grated
- 1 tablespoon Lemon Juice, freshly squeezed
- ¼ teaspoon Salt
Wraps
- 4 Large flatbreads, naan, or wraps
- 2 cups Lettuce, shredded
- 2 Tomatoes
- Fresh cilantro leaves for serving
Instructions
Prep Ahead Steps
- PREP + MARINATE CHICKEN. Cut the chicken breasts into large pieces about 2-3 inches each. In a large bowl, combine the Greek yogurt, tikka seasoning, lemon juice, garlic, salt, pepper, and olive oil. Add the chicken and toss until evenly coated. Cover and refrigerate for 30 minutes or up to 8 hours.
- MAKE YOGURT SAUCE. In a small bowl, mix the Greek yogurt, cilantro, garlic, lemon juice, and salt. Taste and adjust seasoning as desired. Set aside or store in an airtight container in the refrigerator until ready to use.
Cooking Steps
- Preheat the oven to 400°F. Line a sheet pan with aluminum foil or parchment paper.
- ROAST CHICKEN. Spread the marinated chicken in a single layer on the lined sheet pan. Roast for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F and is lightly browned.
- ASSEMBLE WRAPS. Warm the wraps/flatbread in the microwave for a few seconds on a plate with a damp paper towel over top. Lay one of the wraps out on a cutting board. Spread a generous spoonful of cilantro garlic yogurt sauce down the center of each flatbread. Top with lettuce, tomatoes, and roasted tikka chicken. Finish with additional cilantro leaves and a drizzle of sauce. Roll up, then cut in half and serve.
Notes
Tips for Success
- Marinating the chicken longer will deepen the flavor.
- Most Tikka seasonings have some heat, but for more heat, add a pinch of cayenne pepper to the marinade.
- Warm the flatbreads just before serving to make them easier to fold.
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