Chicken Tikka Lettuce Wrap is a family-friendly option for weeknight. It is super quick, delicious, and can be made ahead of time. Naturally gluten-free.

I may or may not have already told you but I am not into dingy, measly salads. I hope I am not alone because if I am eating something, I want to feel good about it. Enter Chicken Tikka Lettuce Wrap – it is technically not a salad but it kind of is. Chicken tikka is an all time favorite of mine, remember the Chicken Tikka Wrap (with a video) from early this year, it is adapted from there and turned into lettuce wrap. Chicken Tikka Lettuce Wrap is a super quick recipe that can be easily prepared ahead of time and enjoyed later for lunch or dinner by the whole family.

There are basically 3 main components to Chicken Tikka Lettuce Wrap – chicken tikka, veggies, and raita (cucumber yogurt sauce). Chicken is marinated (longer the better) but it turned out good when I simply mixed the seasonings and cooked it instantly. I personally prefer when chicken tikka is grilled but if you don’t have a grill pan, feel free to cook chicken in a regular pan.

Veggies come next and we are keeping things simple for Chicken Tikka Lettuce Wrap. It’s just cherry tomatoes, onions, and cucumber.

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Raita, a yogurt-based sauce adds an additional layer of flavor to the Chicken Tikka Wrap. I made mine with shredded cucumber and mint but you can add green chili, cilantro if you desire. Raita can be enjoyed as a salad dressing or a dip as well.

Onceyou have all three basics ready, simply pile them on top of romaine lettuce or Bibb lettuce right before serving.

Chicken Tikka Lettuce Wrap

Author: Dixya @Food, Pleasure, and Health
Serves: 4 wraps

Ingredients

For Chicken Tikka:

• 2 teaspoon canola oil
• 1 lb chicken, boneless skinless breast, chopped into bite size pieces
• 1 tablespoon chicken tikka masala (available at Indian grocery stores)
• 3 tablespoon plain Greek yogurt (regular yogurt works too)
• salt, pepper to taste

For Salad:

• 1/4 onion, sliced
• 1 medium cucumber, chopped
• 12-14 cherry tomatoes, halved

For Raita:

• 1/2 cup plain Greek yogurt
• 1 small cucumber, shredded
• 1/2 cup water
• 3-4 mint leaves, finely chopped
• 1/8 teaspoon red chili powder
• salt, pepper to taste
• 1 teaspoon chaat masala, optional
• 4 romaine lettuce or Bibb cups

Instructions

1. Marinate chicken with chicken tikka masala, yogurt, and salt. If you have time, let it marinate for few hours.
2. Heat oil in a medium pan. Add marinated chicken to the pan and cook for 15-18 minutes or until no longer pink.
3. Meanwhile, rinse and chop all the veggies. Keep them aside in a bowl.
4. For raita, mix yogurt and cucumber in a bowl. Slowly add water and mix cucumber and yogurt together. Add mint leaves, chili power, salt, pepper, and chaat masala (if using). Adjust seasoning and consistency per your taste.
5. Rinse romaine lettuce and pat dry with paper towel before assembling lettuce wrap.
6. Put a handful of chicken pieces on lettuce, followed by salad and drizzle 2-3 tablespoon raita on top.
7. You can serve it room temperature.

More Chicken Recipes

Weeknight Chicken Curry

One Pot Chicken Noodle Soup

Easy Chicken Seekh Kebab

2 Ingredient Salsa Chicken

Chicken and Chickpea Soup