Chicken Tikka Wraps with Cooling Salsa and Yogurt Spread


The eternal question: How to turn a boring boneless, skinless chicken breast into an interesting meal? In my book, the answer is always an aromatic, spicy marinade. I love Indian food so this is my go-to method of cooking a chicken breast, especially if I want a healthy lunch or to fill up a pic-nick basket. You can slice it up and serve it as a wrap with this really cooling and fresh salsa or you could serve it as individual fillets with a nice salad. Whatever you do, this is not just an interesting chicken meal, it’s absolutely delicious.

For the marinade

  • 4 chicken breasts without bone or skin
  • 5 Tbs thick Greek style yogurt
  • 1 Tbs olive oil
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ¼ tsp ground ginger
  • ½ tsp garlic powder
  • ¼-½ tsp chilli powder (see note)
  • ¼ tsp black pepper
  • Salt to taste

For the salsa

  • 2 medium tomatoes, deseeded and diced
  • 2 cucumbers, peeled and diced
  • ½ cup fresh coriander leaves, chopped
  • 1 spring onion, sliced
  • ½ Tbs olive oil
  • 2 tsp lemon juice
  • Salt and pepper to taste

For the yogurt spread

  • 1 ½ cups thick, Greek style yogurt
  • 1 Tbs fresh mint
  • Salt and pepper to taste 


To serve

  • 8 medium flour tortillas to serve

Note: 1/2 tsp chilli powder will make your wraps nice and spicy. Use 1/4 tsp if you want a milder flavour.


Put one chicken breast in a plastic zip lock bag. Bang it with a rolling pin or meat tenderizer to make it thinner. Repeat with the other chicken breasts, one by one.

In a bowl mix all the remaining ingredients for the marinade. Coat chicken fillets with the marinade on both sides. Put in a glass bowl, cover and leave chicken to marinate in the fridge fro 2-24 hours.

Turn on the grill to medium. Place chicken fillets with their marinade on the crate. Close the grilland cook 10 minutes until you have nice grill marks and the fillets can be easily turned without sticking on the crate.

Turn fillets, close grill and cook 10 minutes longer. Check for doneness by slicing one fillet at the thickest part. If the juices are clear, then it’s ready. Don’t overcook as chicken breast tends to dry easily.

Transfer chicken in a heat proof platter and cover lightly with foil. Let chicken stand for 10 minutes.

Make the salsa by mixing all ingredients together in a bowl.

Make the yogurt spread by mixing yogurt, mint, salt and pepper.

To sevre: Transfer chicken fillets on a cutting board. Slice one fillet in thick ribbons.

Place one tortilla on a plate. Spread with 1 tablespoon yogurt spread and top with about 2 tablespoons salsa. Place the chicken ribbons in the centre. Wrap and devour.

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