Chicken Tikka Masala Pita Wraps

Take your favorite Indian dish and turn it into a wrap! These chicken tikka masala pita wraps are stuffed with tender chicken tikka masala, crunchy cucumbers, bursting tomatoes, fresh mint, and garlic aioli for a delicious meal.

Watch how to make this

Recipe

Print Recipe

5 from 1 vote

Chicken Tikka Masala Pita Wraps

Total Time1 hour hr 30 minutes mins

Course: Main Course

Cuisine: Indian

Keyword: chicken, sandwich

Servings: 4

Author: Christine Ma

Ingredients

Chicken marinade

• 1 pound 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

Garlic aioli

• ½ cup mayonnaise
• 3 garlic cloves minced
• juice of ½ lemon
• salt and pepper

Tikka masala

• 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

Remaining ingredients

• 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

Instructions

• 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.

Notes

You can marinate the chicken the day before as well as make the garlic aioli.

Step-by-step instructions

Step 1: Marinate chicken

Ready to get started? Let's begin with the 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.

Marinate 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 chicken

Heat a large 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 jalapenos. 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 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 the 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 say that 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.

For another fantastic chicken wrap idea, check out this turkey lahmacun and cheddar chicken Caesar wrap!

Make-ahead and storage

• Make-ahead: Make the garlic aioli up to 3 days in advance. Cook the chicken and prepare all the toppings. When ready to assemble wraps, gently reheat the chicken over medium heat with the pan covered until warm.
• Store: It's best to store all the components separately and assemble the wraps just before serving to prevent the pita from turning soggy. Keep the chicken in an airtight container in the refrigerator for up to 2 days.

More Indian-inspired recipes

Looking for more Indian-inspired dishes? Try these: