Take your favorite Indian dish and turn it into a wrap! These chicken tikka masala pita wraps are stuffed with tender chicken tikka masala, chopped romaine, crunchy cucumbers, bursting cherry tomatoes, fresh mint, and garlic aioli for a delicious meal.
Chicken Tikka Masala Pita Wraps
Chicken tikka masala
- 1 lb chicken breast or thighs cut into bite-sized pieces
- ¼ cup Greek yogurt plain
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne
- ½ teaspoon turmeric
- 2 tablespoons oil divided
- 2 garlic cloves minced
- 1 tablespoon jalapeno minced
- 8 ounces tomato sauce
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon garam masala
- ¼ cup coconut cream
- salt and pepper
- ½ cup mayonnaise
- 3 garlic cloves minced
- juice of ½ lemon
- salt and pepper
- 4 pita pockets
- 2 cups romaine lettuce chopped
- 1 small cucumber thinly sliced
- ½ cup cherry tomatoes halved
- ¼ cup feta crumbled
- 2 tablespoons fresh mint chopped
- Marinate the chicken. Combine the yogurt with minced ginger, garlic, cumin, coriander, salt, pepper, cayenne, and turmeric. Add the marinade to the chicken, mixing to fully coat the chicken. Let sit for at least 1 hour or overnight.
- Meanwhile, make the garlic aioli. Combine the mayonnaise with 3 minced garlic cloves, the juice of ½ lemon, salt, and pepper. Let sit for at least 30 minutes.
- Heat 1 tablespoon oil in a saute pan over medium heat. Add the chicken and cook until browned and the juices run clear, about 6-7 minutes. Remove the chicken and set it aside.
- Heat the remaining 1 tablespoon oil in the pan. Saute the garlic and jalapeno until aromatic, about 1 minute. Add the tomato sauce, paprika, cumin, and garam masala. Bring the sauce to a simmer, reduce heat to low and continue to cook for 10 minutes.
- Add the coconut cream and simmer another 5 minutes. Season the sauce with salt and pepper. Reserve ¼ cup of the sauce and set aside for serving. Add the chicken back to the pan and toss to coat. Simmer for 1 more minute.
- Assemble the pita wraps. Split open the pita pockets and stuff with the chicken, lettuce, cucumber, tomatoes, crumbled feta, and mint. Drizzle the garlic aioli and serve with extra aioli and tikka masala sauce on the side. Serve immediately.
Watch how to make this:
Do you ever have those moments when you think of a recipe and know it's going to be good? But then once you taste the finished dish, it tastes even better than you imagined. I had that moment with these chicken tikka masala pita wraps. I had the idea of making a chicken tikka masala and putting it in a wrap. Doesn't sound too crazy, right? Stuff the wraps with fresh tomatoes, mint, feta, cucumbers, and the most delicious garlic aioli, and trust me, you'll be enjoying these as much as I did.
So what is chicken tikka masala? It's a popular Indian dish that consists of marinated and grilled chicken pieces that are cooked in a rich and flavorful tomato-based curry sauce. The dish is known for its vibrant orange color and aromatic blend of spices. The original recipe is a delightful balance of flavors combining the smokiness of the chicken with the tanginess of the sauce. Today, we're going to take it one step further and turn that delicious chicken into a wrap. Sounds delicious, right?
- Chicken: You can use chicken breast or thighs for this recipe. Other protein options that would work well for this recipe include beef, shrimp, a firm white fish, or even tofu. If you would like a vegetarian version, substitute chicken for chickpeas or roasted cauliflower.
- Spices: This recipe requires many spices including paprika, turmeric, cumin, cayenne, coriander, and garam masala. I do not recommend skipping any of the spices, however, you can omit cayenne if you want a non-spicy version.
- Greek yogurt: Tenderizes the chicken while adding a tangy, slightly creamy flavor to the marinade. Use plain Greek yogurt for best results or regular plain yogurt.
- Coconut cream: To make this dish a little healthier, I used coconut cream but you can use heavy cream as well.
- Pita bread: Make sure to purchase pita bread with pockets so that you can stuff them. Or better yet, make them yourself for the best results.
- Feta: Although feta is not a common ingredient in Indian cuisine, I thought the salty cheese complements the chicken perfectly. You can substitute it with queso fresco, goat cheese, or omit it completely.
How to Make Chicken Tikka Masala Pita Wraps
Step 1: Marinate Chicken
Combine plain Greek yogurt with ginger, garlic, cumin, coriander, turmeric, and cayenne, and toss the marinade with the chicken. I used chicken thighs but you can also use chicken breast. This recipe makes a mild version of chicken tikka masala. To add more intensity, increase the amount of cayenne.
Marinade the chicken for one hour or up to overnight. While the chicken is soaking up all those wonderful ingredients, make the garlic aioli. You can also make the garlic aioli the day before. In fact, the longer it sits, the better it'll taste.
Step 2: Cook the Chicken
Heat a saute pan and cook the chicken until browned and the juices run clear. Remove the chicken and transfer it to a plate.
Next, start making the sauce for the chicken tikka masala pita wraps. Saute the garlic and jalapeno until aromatic, then add the tomato sauce, paprika, garam masala, and cumin.
If you want to increase the heat, I recommend adding more jalapeno. Go ahead and add those jalapeno seeds too while you're at it!
Finish the sauce with a touch of coconut cream and season it with salt and pepper. Reserve ¼ cup of the sauce for serving, then throw in the chicken and let it simmer for a minute.
Step 3: Assemble the wraps
While the chicken is finishing up, prepare the toppings. Chop fresh lettuce, crumble some feta, halve some cherry tomatoes, slice some cucumber, and mince some fresh mint.
Heat up pita bread and split it open. Stuff the pita with the chicken and all of the toppings along with a good drizzle of the garlic aioli. Serve the chicken tikka masala pita wraps with extra garlic aioli and extra tomato sauce on the side.
I'm not lying when I took a bite and immediately yelped with glee. I couldn't believe how delicious these wraps were! They were so tasty I went ahead and ate them for lunch the next two days.
Can I marinate the chicken for longer than 1 hour?
Yes, you can marinate the chicken for longer, even overnight. Marinating the chicken for a longer time allows the flavors to penetrate the meat more deeply so the longer, the better.
How spicy is this chicken tikka masala pita wrap?
The spice level is medium. To make it mild, omit the jalapeno or cayenne. To make it spicier, increase the amount of jalapeno and/or cayenne.
Can I make this dish ahead of time?
Yes, you can make the chicken tikka masala ahead of time and store it in the refrigerator. When ready to use, gently reheat the chicken over medium heat with the pan covered until warm.
For more Indian food inspiration check out these Indian butter chicken wings!