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Chicken Tikka Wraps with Mint Yogurt

Chicken Tikka Wraps with Mint Yogurt reads citrus 5.5, sourness 5.5 and allium 4.2 on Palate's 0–10 flavor X-ray — a Indian main, about 36 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.8 / 10
• Sweet & Fruity — 3.4 / 10
• Sour & Bright — 7.1 / 10
• Bitter & Earthy — 3.3 / 10
• Rich & Fat — 3.9 / 10
• Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Citrus 5.5 · Sourness 5.5 · Allium 4.2 · Salinity 4.2 · Herbaceous 4.1 · Richness 3.5 · Umami 3.2 · Warm Spice 3.0 · Sweetness 2.9 · Smoke 2.9 · Funk & Ferment 2.7 · Floral 1.7 · Fruity 1.4 · Earthy 1.4 · Nutty 1.3 · Bitterness 1.1

What's in it (14)

• boneless chicken — 680 g
• plain yogurt — 237 g
• lemon juice — 44 g
• garlic — 12 g
• ginger — 15 g
• garam masala — 15 g
• smoked paprika — 10 g
• salt — 6 g
• vegetable oil — 27 g
• green cabbage — 710 g
• carrot — 60 g
• mint — 30 g
• red onion — 55 g
• flour tortillas — 400 g

Time & effort: about 36 min (11 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 127.9 kcal, 11.3 g protein, 3.6 g fat, 12.5 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. In a large bowl, whisk together 1/3 cup of the yogurt, 1 tablespoon of the lemon juice, 3 cloves of the minced garlic, the ginger, garam masala, smoked paprika, and 3/4 teaspoon of the salt.
2. Add the chicken and toss to coat. Marinate at room temperature 20 minutes, or cover and refrigerate up to 8 hours.
3. Meanwhile, make the mint yogurt sauce: in a small bowl, combine the remaining yogurt, 1 tablespoon of the lemon juice, the remaining garlic clove, 6 tablespoons of the mint, and a pinch of salt. Cover and refrigerate until serving.
4. In a medium bowl, toss the cabbage, carrot, red onion, the remaining 2 tablespoons mint, the remaining 1 tablespoon lemon juice, and 1/4 teaspoon salt. Set aside to soften while the chicken cooks.
5. Heat the oil in a large skillet over high heat until shimmering. Add the chicken in a single layer and sear undisturbed until deeply charred on the first side, 4-5 minutes.
6. Flip and cook until charred on the second side and cooked through to 165°F, 4-5 minutes more. Transfer to a plate, tent with foil, and rest 5 minutes.
7. Warm the tortillas directly over a gas flame or in a dry skillet over medium heat, 20-30 seconds per side, until pliable and lightly charred in spots.
8. Spread each tortilla with mint yogurt sauce, top with the chicken and slaw, roll into a wrap, and serve immediately with any remaining sauce on the side.

Dishes with a similar flavor shape

• Grilled Chicken Shawarma Skewers — Middle Eastern
• Classic Chicken Souvlaki Skewers — Greek
• Grilled Lamb Kebabs with Mint Yogurt — Greek
• Black Bean Soup with Lime Crema — Mexican
• Pork Souvlaki Skewers with Pita — Greek

Keep reading: what citrus, sourness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.