These Chicken Tikka Chapati Burritos are Indian and Mexican fusion food you can eat on the go including a super tasty made-from-scratch marinade is so tasty and easy too!Chicken Tikka Chapati Burritos
Ow ow ow ow. I’m in so much pain right now. No need for concern – it’s all self-inflicted.

I started my personal training sessions again last night, followed by an outdoor fitness class this morning. My body is screaming at me to lie down and watch TV until at least Sunday, but I’ve arranged another mini-workout session tomorrow with a friend.

I’m not normally (or ever?) this enthusiastic about exercise, but something needs to be done about my sausage thighs.

All that weight I lost (if you remember those before and after pics from my May 2016 income report?) – Yeah, I’m almost back to the before picture again grrrrr!

Chicken Tikka on an oven tray just been cooked

Getting an extension done and having no kitchen for several months (too much convenience food and chocolate treats), plus Christmas and my general tendency to eat like a starving hippopotamus, have been my excuses for too long now, so I’m back on track again. I’ll be back at that ‘after’ picture by the end of next month!

All of that doesn’t stop me from still wanting junk food and takeaways though, so instead i’m cooking it at home.

These Chicken Tikka Chapati Burritos contain chicken pieces marinated in made-from-scratch tikka paste, then grilled or barbecued until just charred. So good! All wrapped up in a chapati and topped with rice, veggies, yogurt and a little mango chutney. I like to add a few sliced chillies too for a bit of heat.


Close up of Chicken Tikka Chapati Burritos

These Chicken Tikka Chapati Burritos are definitely a meal to make me feel better about my achy muscles, without the millions of calories in a creamy Indian curry.  Mmmm curry, i love a good curry like this slow-cooked spicy chicken curry or this delicious Chicken Jalfrezi.

Are you on a weight-loss/fitness pursuit too? I’d love to hear of any tasty recipes you enjoy to keep you on track!

The Chicken Tikka Chapati Burrito Recipe:

4.80 from 5 votes

Chicken Tikka Chapati Burritos

Chicken Tikka Chapati Burritos - the made-from-scratch marinade is so tasty and easy too! Makes a great alternative to sandwiches for the lunchbox!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 2 hours 30 minutes
Servings: 4 burritos
Course: Dinner, Lunch
Cuisine: Indian, Mexican


  • 2 chicken breasts chopped into bite-size chunks
  • 120 ml (1/2 cup) Greek yogurt or thick natural yogurt (full fat)
  • 2 cloves garlic peeled and minced
  • 1 thumb-sized piece of ginger peeled and minced
  • juice of half a lemon
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ½ tsp cumin
  • 1 tsp paprika
  • ½ tsp mild chilli powder or hot if you like it spicy
  • 1 pinch of cinnamon
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp vegetable oil

To Serve:

  • 4 chapatis
  • 4 large leaves from a romaine lettuce sliced into strips
  • 170 g (1 cup) cooked basmati rice
  • 4 tbsp Greek or natural yogurt
  • 4 tbsp mango chutney
  • 1 jalapeno chilli thinly sliced
  • ½ red bell pepper de-seeded and chopped finely
Save This Recipe!
Just enter your email and get it sent straight to your inbox!
Please enable JavaScript in your browser to complete this form.


  • Place the chicken breast pieces into a bowl or freezer bag with the yogurt, garlic, ginger, lemon juice, coriander, turmeric, cumin, paprika, chilli powder, cinnamon, salt and pepper. Mix together so that everything is combined, then cover and place in the fridge to marinate for 2-3 hours.
    2 chicken breasts, 120 ml (1/2 cup) Greek yogurt, 2 cloves garlic, 1 thumb-sized piece of ginger, juice of half a lemon, 1 tsp ground coriander, 1/2 tsp turmeric, 1/2 tsp cumin, 1 tsp paprika, ½ tsp mild chilli powder, 1 pinch of cinnamon, ½ tsp salt, 1/2 tsp black pepper
  • Remove from the fridge and thread the chicken pieces onto four long metal skewers (you can use wooden skewers if you prefer, but soak them in water for at least an hour beforehand to prevent them from burning).
  • Brush the chicken skewers all over with the oil, then grill for 8-10 minutes, turning once or twice until fully cooked and a little charred on the outside. Make sure the chicken is cooked by slicing into a large piece and ensuring it's no longer pink in the middle.
    2 tbsp vegetable oil
  • Place the chapatis onto four plates. Add the sliced lettuce and the cooked rice, then remove the chicken from the skewers and place on the chapatis. Top with yogurt and mango chutney, then sprinkle on the jalapeno slices and chopped red pepper. Roll the chapatis up and wrap in foil - burrito style - and serve immediately.
    4 chapatis, 4 large leaves from a romaine lettuce, 170 g (1 cup) cooked basmati rice, 4 tbsp Greek or natural yogurt, 4 tbsp mango chutney, 1 jalapeno chilli, 1/2 red bell pepper


If you want to make the burritos ahead to take for lunch, allow the chicken to cool before assembling. Then wrap and refrigerate until lunchtime.
Nutrition info is for one burrito.


Calories: 412kcal | Carbohydrates: 53g | Protein: 22g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 675mg | Potassium: 416mg | Fiber: 4g | Sugar: 14g | Vitamin A: 3345IU | Vitamin C: 28.1mg | Calcium: 154mg | Iron: 2.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

If you’ve tried my recipe then please rate the recipe and let me know how you got on in the comments below, I love hearing your thoughts and add-ons to my recipes!
You can also follow me on INSTAGRAM, FACEBOOK, PINTEREST, and TWITTERto see what I’m up to in the kitchen, what recipes i’m loving, and of course YOUTUBE to see our latest recipe videos!

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

Other Recipes You Might Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Rate the recipe

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Grace says:

    You should really add the marinating 2-3 hrs in the prep time. Super sad that I didnt see it needed that time prep and now at dinner time can’t make it because when I did a quick check it says total time is 30 mins 😭
    I am sure the recipe will be great when I make it tomorrow but wish the prep time would have added in the marinating time as that’s part of the prep

    1. Nicky Corbishley says:

      Thanks for pointing that out Grace, I must have forgotten to add in the marinating time to the timings section of the recipe card. I’ve updated it now.

  2. Katie says:

    5 stars
    Only really cooked this, because I wanted to use up some ingredients I already had in the fridge (chicken, ginger, lemon, mango chutney ) . So glad this recipe came up in the search. All the family loved it, clear plates all around!

  3. Elizabeth Costello says:

    I just made the chicken tikka. It says I have to marinate it for 2-3 hours, but is it okay for it to marinate overnight?

  4. Anne says:

    5 stars
    OH MY GOD!!!! This was AMAZING!!! We didn’t even do the skewers! We just used the marinade with a bag of frozen chicken breasts (defrosted OF COURSE!) And gorditas flour tortillas since they didn’t have the chapati ones at my grocery store. We used fruit chutney also (again because of my grocery store!) And if you are worried about the heat from the jalapenos, do what I did and not only remove the seeds BUT, also scrape the insides of the jalapenos because THAT is where the capsaicin is!!! If you want a fancier sauce, you can make a lime yogurt sauce ( 1 cup plain yogurt, tbsp lime juice, 1/2 tsp salt and 1 tsp cumin) I am in LOVE with this recipe. The flavors were so good!!! THANK YOU SO MUCH!!!

  5. Paola says:

    5 stars
    Hi Nicky,
    we tried them and they are amazing. Very delicious, the combine of herbs is great! Many greatings from cologne!

  6. Tom Clayton says:

    5 stars
    I made these to eat for lunch in the office, was a serious improvement on my usual tuna buttyies 🙂

  7. sonia flory says:

    Cld u pls give the recipe for mango chutney as am not sure which one is to be used for this.

  8. aixing says:

    i made these over the weekend for lunches this week and they turned out quite splendidly! i left out the coriander because i hate coriander but added some cayenne along with the chili powder. i also broiled them (5 min. each side at about 450F) because it’s too cold to start the grill.

    but they were tasty! i look forward to eating them this week. thank you for a wonderful recipe! hope you have a lovely day xx

  9. Karly says:

    Chicken Tikka in a burrito!? GENIUS! Love the heat you’ve got going on here. A perfect way to spice up lunchtime!