Chicken Tikka Wraps Recipe - Kids Recipe

Main
easy
4
40 minutes, plus 4 hours marinating time

PT40M

PT4H

Time to do something different with the national Indian dish, Alfred Prasad turns it into kid-friendly wraps and serves with cucumber. Add more or less spice to this children's chicken recipe depending on the age of the child and preference

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Ingredients

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Chicken tikka

4 chicken breasts, medium
1/2 tsp ground turmeric
1 green chilli, de-seeded and finely chopped
1 tsp garam masala
1 tsp garlic, finely chopped
1 1/2 tsp ground cumin
4 tortilla wraps
2 tbsp of vegetable oil
1 pinch of salt

To serve

1/2 cucumber
1 pinch of salt
1/2 lemon, for juice
160g of fat free natural yoghurt

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Cut each chicken breast into 4 equally-sized pieces and pierce with a fork all over

4 chicken breasts, medium

Mix all the marinade ingredients and add the chicken pieces to it, making sure they are well coated

2 tbsp of vegetable oil
1/2 tsp ground turmeric
1 green chilli, de-seeded and finely chopped
1 tsp garam masala
1 tsp garlic, finely chopped
1 1/2 tsp ground cumin
1 pinch of salt

Cover with cling film and refrigerate for at least 4 hours

Meanwhile, peel the skin off the cucumber and discard. Use the peeler to make long cucumber ribbons, add a pinch of salt and place in a bowl for 15 minutes

1/2 cucumber, thinly sliced
1 pinch of salt

Drain any water that has come out of the cucumber and mix with the lemon juice and yoghurt. Set aside while you cook the chicken

1/2 lemon, for juice
160g of fat free natural yoghurt

Place the chicken pieces on a grill rack set over a dripping tray and grill on both sides

Once gently browned, switch off the grill and cook in the oven at 200°C/gas mark 6 for 10-15 minutes or until the chicken is cooked through

Serve hot in a wrap or fresh naan with the yoghurt and cucumber

4 tortilla wraps

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Alfred Prasad

Alfred Prasad’s years at Tamarind saw the restaurant awarded one Michelin star, which it retained, and a stack of accolades (including numerous ‘Indian Restaurant Of The Year’ titles).