Poultry Recipes | Chip 'n' Chicken Tikka Wrap | Red Tractor

Poultry

Chip 'N' Chicken Tikka Wrap with Yoghurt dressing and Cucumber

Looking for a new way to serve a curry dish? Take a look at our chicken tikka recipe that adds a fresh yoghurt dressing with cucumber, all wrapped up in tortilla!

Serves: 4

Prep: 10 mins
Cook: 30 mins 

Ingredients:

  • 600g Fluffy potatoes such as King Edward or Maris Piper potatoes
  • 4 x whole wheat tortilla wraps or chapattis
  • 4 skinless chicken breasts
  • 2 tbsp chicken tikka paste
  • 2 tbsp rapeseed oil 
  • ½ cucumber
  •  Baby salad leaves
  •  4 x ripe medium tomatoes
For the dressing:
  • 6 tbsp natural yoghurt
  • Juice of 1 lemon
  • Mint
  • 1 tsp rapeseed oil

Method:

  1. Preheat the oven to 200C and while waiting peel and cut the chips. Crinkle cut chips work really well, but regular straight cut chips taste just as delicious.  Lightly coat with oil and place chips on a non stick baking sheet for approx 30 mins, turning occasionally.

  2. Mix 2 tbsp tikka paste and 3 tbsp of natural yoghurt together well. Lightly cut each chicken breast 3 or 4 times with a sharp knife and coat well with the marinade.  Place the chicken in a non stick baking dish and cook for 20-25 mins.

  3. To make the yoghurt and mint dressing, finely chop a handful of mint and mix with 3tbsp natural yoghurt, a dash of olive oil and  squeeze of lemon juice.  

  4. Remove the chicken from the oven and place wraps or chapattis in oven to warm for a minute or two.  Cut the chicken into 4 or 5 thick slices.

  5. Assemble the dish by spooning the dressing over the wrap, and adding cucumber, tomato and baby salad leaves if using.  Add the tikka pieces and scatter with the golden crispy chips before drizzling with more dressing and rolling to create your wrap.  Serve the extra chips on the side with more salad.

This Recipe was provided by the potato council to celebrate Chip Week 2013 for more great chip recipes and facts visit Chip Week

Chip Week 2013 logo

 

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