Chicken Tikka Tortilla Rolls

Pane-bistecca

These chicken tikka tortilla rolls are easy to make but take a little time. Served with a yogurt dip, they are an incredibly good and original finger food.

It is important that you marinate the meat and cook it for a long time to give it a great flavor. Then fill the tortilla flatbreads, add some cheese… and mmmmmmmm enjoy.

I love little treats like this, especially when they have an Indian touch!

Prep time

25 min

Rest time

1 h

Cooking time

50 min

Portions

10 Rolls

Total time

2 h 15 min

Ingredients

For 10 Rolls:

800 g Chicken Breasts
10 small wheat Tortillas
Grated Cheese
4 Spring onion chopped
30 g melted Butter

Marinade:

6 tbsp Nature Yogurt
1 Lemon, the Juice
1 tbsp Olive Oil
1 tsp Garlic, grated
1 tsp Ginger, grated
1 tsp Salt
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Chili Powder
½ tsp Turmeric
¼ tsp Garam Masala

Yoghurt Dip:

150 g Nature Yogurt
30 g Mayonnaise
4 Garlic cloves, grated
1 tsp Chili Powder
1 tsp Paprika
½ tsp Chili Flakes
½ tsp Salt
some chopped Coriander

Instructions

Step 1

Cut the chicken breasts into small cubes.

Step 2

Mix the ingredients for the marinade together and marinate the meat in it for 1 hour.

Step 3

Then cook the chicken with the marinade in a shallow pan until the marinade is thick. Leave to cool slightly.

Step 4

Lay out the tortillas on a work surface. Place 2-3 tbsp of the chicken filling on each tortilla. Top with grated cheese and spring onions.

Step 5

Roll up the tortilla and place in a greased gratin dish. Brush the rolls with the melted butter and sprinkle with cheese.

Step 6

Bake in the oven at 180 C degrees for 25-30 minutes.

Step 7

Mix the ingredients for the dip together.

Notes

Serve with the yogurt dip and Chutney.

Chicken Tikka Tortilla Rolls