Chicken Tikka Chapati Burritos

Why You’ll Love This Recipe

• Fusion flavors: Indian-spiced chicken tikka meets Mexican-style burrito in a delicious mashup.
• Great for meal prep: Make ahead, wrap in foil, and enjoy on the go.
• Balanced & satisfying: Protein-rich chicken, carbs from chapati and rice, plus fresh crunch from lettuce and peppers.
• Customizable heat: Adjust chili and jalapeño to suit your taste.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 chicken breasts, chopped into bite-size chunks
• 120 ml (½ cup) Greek yogurt or thick natural yogurt (full fat)
• 2 cloves garlic, minced
• 1-thumb-sized piece ginger, minced
• Juice of half a lemon
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp cumin
• 1 tsp paprika
• ½ tsp mild chili powder (or hot if you prefer)
• 1 pinch cinnamon
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp vegetable oil
• To serve:
  • 4 chapatis
  • 4 large romaine lettuce leaves, sliced into strips
  • 170 g (1 cup) cooked basmati rice
  • 4 tbsp Greek or natural yogurt
  • 4 tbsp mango chutney
  • 1 jalapeño chili, thinly sliced
  • ½ red bell pepper, finely chopped

directions

1. Make the marinade
   In a bowl or freezer bag, mix chicken with yogurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chili powder, cinnamon, salt, and pepper. Marinate in the fridge for 2–3 hours.
2. Thread and cook
   Thread chicken onto skewers (soak wooden ones if using). Brush with oil and grill or broil 8–10 minutes, turning, until charred and fully cooked (165 °F internal).
3. Assemble burritos
   Warm chapatis. Layer lettuce, rice, chicken, yogurt, mango chutney, jalapeño, and bell pepper. Roll up burrito-style, wrap in foil.
4. Serve
   Serve immediately, or wrap for later use.

Servings and timing

• Servings: 4 burritos
• Prep time: 20 minutes (plus 2–3 hours marinating)
• Cook time: 10 minutes
• Total time: ~2 h 30 min (including marination)

Variations

• Veggie version: Swap chicken for paneer, tofu, or roasted squash.
• Adjust heat: Use hot chili powder or extra jalapeño.
• Flatbread swap: Substitute tortillas, roti, or naan.
• Meal prep ahead: Marinate chicken and prep veggies a day ahead.
• Charcoal flavor: Grill over charcoal or use a cast-iron grill pan for extra smokiness.

storage/reheating

• To store: Wrap burritos in foil and refrigerate up to 2–3 days.
• To freeze: Wrap tightly in plastic then foil; freeze for up to 1 month.
• To reheat:
  • Oven: 350 °F for 10–15 minutes until warmed through.
  • Microwave: Unwrap foil, heat on medium-high in 1–2 minute bursts.
  • Oven hold: Gently reheat at 110 °C (230 °F) for ~35 min on low.

FAQs

What’s the best yogurt to use?

Use thick Greek yogurt or full-fat natural yogurt for creaminess and good coating.

Can I shorten marinating time?

While 2–3 hours is ideal, you can marinate for 30 minutes—flavor will be milder.

Are chapatis necessary?

No, feel free to use tortillas, roti, naan, or wraps instead.

How can I make this gluten‑free?

Use gluten-free flatbreads and ensure chutney and spices are GF.

Can I cook the chicken without skewers?

Yes—grill or pan-sear chicken chunks directly, then assemble without skewers.

What heat level should I expect?

Mild to medium—adjust chili powder or jalapeños for more heat.

Can I prep this ahead?

Absolutely. Marinate chicken ahead, prep veggies, build burritos later.

What’re good side dishes?

Serve with cucumber raita, fresh salad, or poppadoms for crunch.

Is this kid-friendly?

Yes—omit jalapeños and use mild chili powder to keep it gentle.

How do I reheat to keep it crispy?

Use the oven wrapped in foil at 350 °F for best texture.

Conclusion

These Chicken Tikka Chapati Burritos offer a fun, flavorful mashup—perfect for packed lunches, casual dinners, or anytime you want a delicious handheld meal. With flexible prep, easy variations, and a great reheating profile, they’re sure to become a fusion favorite. Enjoy!

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