The delicately spiced chicken tikkas wrapped alongwith the vegetables make a wholesome light lunch. The juices of these tandoori tikkas marinade make the wraps succulent and spicy. And, the added cheese mellows down the strong tandoori flavour.
For the tikka lovers this is a delightful new preparation. The fresh tomatoes and lettuce blend well with the flavoured tikkas and the generous pinch of green and black cardamom seeds and fennel seeds, ground together give the dish a unique taste.
Also, they look great on a formal table spread. So, go ahead and try out these mildly spicy non-vegetarian wraps.
Ingredients
500g chicken breast, skinned, boned and cut into 2.5cm cubes
vegetable oil, for frying
10 wooden skewers, soaked in water for 30 minutes
2 tbsp melted butter, to baste
8 tortillas
3⁄4 tsp chaat masala (optional)
1 ⁄2 onion, 2 tomatoes and one head of
Little Gem lettuce, all finely sliced
150ml coriander and mint chutney
Marinade
150ml thick yoghurt
1 tbsp vegetable oil
8g fresh ginger, peeled
15g garlic (approximately 8 large cloves), peeled
1⁄4 – 1 ⁄2 tsp red chilli powder, or to taste
3⁄4 tsp garam masala
generous pinch of green and black cardamom seeds and fennel seeds, ground together
3⁄4 -1 tsp salt, or to taste
30g Cheddar cheese, coarsely grated
11 ⁄2 tbsp lemon juice
1 egg
2 rounded tbsp gram flour
Blend together the ingredients for the marinade and tip into a non-metallic bowl. Pierce the chicken all over with a fork and add to the marinade. Leave to marinate in the fridge for a few hours, if possible. Bring back to room temperature before cooking. Preheat the grill.
Brush the grill rack liberally with oil and place some foil below to catch any drips. Thread the chicken pieces onto the skewers, spacing them apart so they do not touch. Grill for 6 minutes (using the upper shelf if your grill has that option), turning halfway, then baste with the butter and grill for another minute – the chicken should be slightly charred at the edges and cooked through.
Meanwhile, wrap the tortillas in foil and warm in the oven for 5 minutes while the chicken is cooking. Using a fork, slide the chicken pieces off the skewers onto a plate and sprinkle over the chaat masala, if using. Divide the chicken into eight portions and place each in the middle of a warmed tortilla, top with the vegetables and spoon over 11 ⁄2-2 tablespoons of the chutney. Fold over the top of the tortilla, pull in the sides and continue wrapping. Cut the wrap in half on the diagonal and serve.
Repeat with the remaining tortillas and serve.
