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!
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!
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.
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:
Chicken Tikka Chapati Burritos
Ingredients
- 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
Instructions
- 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
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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
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.
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!
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?
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!!!
Hi Nicky,
we tried them and they are amazing. Very delicious, the combine of herbs is great! Many greatings from cologne!
Paola
I made these to eat for lunch in the office, was a serious improvement on my usual tuna buttyies 🙂
Cld u pls give the recipe for mango chutney as am not sure which one is to be used for this.
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
Chicken Tikka in a burrito!? GENIUS! Love the heat you’ve got going on here. A perfect way to spice up lunchtime!