Chicken Tikka Wraps with Cilantro Yogurt Sauce Recipe
Chicken Tikka Wraps are fresh, flavorful, and easy to customize. Tender chicken is marinated in a creamy blend of tikka seasoning, Greek yogurt, garlic, and lemon juice is roasted until juicy and lightly charred, then tucked into warm flatbreads with crisp lettuce, fresh tomatoes, and a cool cilantro-garlic yogurt sauce. This is a fun, family-friendly dinner that's perfect for busy weeknights.
Servings 4 Servings
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.
Storage
Store the chicken and sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat the chicken and assemble fresh wraps when ready to serve.