Tuesday, May 22, 2007
Chicken Tikka Wrap
I was having some friends over for dinner, and decided to try out this recipe on them. A twist on a chicken fajita, I really think anyone will like this recipe. To add nutrition try putting a wider variety of veggies in the wrap; baby spinach, grilled zucchini or grilled eggplant would be a welcome addition.
Chicken Tikka Wraps
Makes about 6 wraps
4 boneless skinless chicken breasts
1/2 cup yogurt
3 cloves of minced garlic
2 tsp paprika
1/2 tsp cayenne pepper(or more for increased spiciness!)
1/4 tsp cumin powder
1/4 cup lemon juice
freshly ground black pepper and salt to taste
6 naans (pita or a tortilla would work also)
2 cups of chopped lettuce
1 tomato, diced
2 red onions, sliced
1/2 cup of cilantro, finely chopped
1 lemon, cut into at least 6 wedges
Pound the chicken breasts until they are 1/2 an inch thick. Mix yogurt, garlic, paprika, cayenne, cumin, lemon juice, salt and pepper. Place the mixture in a zip lock bag with chicken breasts. Let the chicken marinate for 1-3 hours.
Place onion slices on a hot grill pan and char slightly. Once the onions have softened, remove from grill pan. Place the chicken on a hot grill pan, cooking 2-4 minutes on each side until cooked. Remove and let stand for 3-5 minutes; this will help the chicken to retain it's natural juices.
Slice the chicken into strips. Make an assembly line of all of the remaining ingredients and let guests put together their chicken tikka wrap.