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Chicken Tikka Wrap with an easy slaw recipe
Leftover tikka deserves better than microwaving and eating it with rice. This chicken tikka wrap gives it a proper second life, wrapped in a roti with a creamy slaw and mint chutney.
This chicken tikka wrap is why I always make extra when I cook our Air fryer chicken tikka. The slaw is just shredded cabbage and onions tossed with curds, mayo, and chaat masala. This slaw adds this creamy, tangy crunch that makes the whole wrap taste super delicious. Thereβs no cooking involved at all, you just chop, toss, assemble, and eat.
The mint chutney drizzled inside before you wrap it up is what ties everything together, so donβt skip that. The whole thing takes about 10 minutes, and if youβve got leftover roti or frozen paratha, you already have everything you need. We make these for quick lunches, and theyβve become just as loved as the tikka itself.
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Ingredients for Chicken Tikka Wrap
- Chicken Tikka: Leftover air fryer chicken tikka, chopped into small pieces. Any leftover tikka works, whether itβs air fried, grilled, or from a tandoor.
- Purple Cabbage: Shred it for a pop of color and fresh crunch. Green cabbage works too if thatβs what you have.
- Onions: Thinly sliced and mixed into the slaw.
- Hung Curds / Greek Yogurt & Mayonnaise: These two together create the creamy, tangy base of the slaw. The curds add tang, and the mayo adds richness.
- Chaat Masala: A pinch mixed into the slaw for that familiar tangy, savoury kick.
- Roti or Paratha: Leftover works best. A leftover lachha paratha is especially good because the flaky layers hold the filling well.
- Mint Chutney: Drizzled on the roti before the filling goes in.Β
Frequently Asked Questions
Store-bought rotis work fine. Tortillas work too, but theyβre thinner and tear more easily with a heavy filling, so donβt overstuff them. A leftover homemade roti or paratha is ideal because it has the right thickness and flexibility to hold everything without falling apart.
Yes. Use leftover air fryer paneer tikka chopped into small pieces the same way. The slaw and mint chutney work just as well with paneer, and you get a really satisfying vegetarian wrap.
You can, but the slaw will taste tangier and less creamy. The mayo is what gives it that rich, smooth quality that balances the chaat masala and the mint chutney. If youβre skipping mayo for health reasons, our high protein veg mayonnaise is a lighter homemade alternative that works really well here.
Richaβs Top Tips
- Chop the tikka into small, even pieces. Larger chunks make the wrap hard to bite through, and the filling falls out when you try to eat it. Quarter-inch cubes are the right size for a wrap that holds together well.
- Donβt overdress the slaw. The curds and mayo should lightly coat the cabbage and onions, not drown them. Too much dressing makes the slaw wet, and the roti goes soggy before youβve finished eating.
- Use a leftover paratha or roti, not a freshly made one. A day-old roti has lost enough moisture to be flexible without tearing, and it wonβt steam the filling the way a hot roti would. If using a paratha, a quick warm-up on the tawa for 30 seconds on each side is enough.
- Spread the mint chutney on the roti first, then add the filling. This creates a flavour base across the whole wrap so every bite has that minty freshness, not just the bits where the chutney pooled.
- Eat it immediately after assembling. The slaw releases moisture as it sits, and the roti absorbs it quickly. These wraps are best eaten within minutes of being made.
Storage Tips
- The assembled wrap: Best eaten immediately. The slaw releases moisture quickly, and the roti absorbs it, so a wrapped and stored tikka wrap will be soggy by the time you get to it.
- The tikka filling: The chopped tikka on its own can be stored in the fridge for up to 2 days. Toss it with the slaw and assemble fresh when youβre ready to eat.
- Prep ahead tip: If youβre making these for a group or a party, keep the tikka, slaw, mint chutney, and rotis all separate and let everyone assemble their own. It stays fresh this way, and people can customize their wraps.
Serving Ideas
This chicken tikka recipe is a full meal on its own, but here are a few things that go well alongside:
- With Masala Chai: A warm cup of chai alongside a loaded tikka wrap is one of the most satisfying snack combinations.
- With Chaas: A cold glass of spiced buttermilk on the side keeps the meal light and refreshing, especially on warmer days.
- With Air Fryer Sweet Potato Fries: If you want something extra on the side, crispy fries with the wrap make it feel like a proper cafe-style meal.
- As part of a wrap station: Make a batch of any tikka you love, set out bowls of slaw, chutneys, and rotis, and let everyone build their own. Great for a weekend lunch with family.
Customisation Ideas
- Try a different protein: Leftover Kerala prawn roast, lemon pepper chicken, or even chopped veg seekh kebabs all work as the filling with the same slaw and chutney.
- Add cheese: A sprinkle of grated cheddar or crumbled feta over the filling before wrapping adds a salty richness that pairs really well with the tikka and slaw.
- Make it a salad instead: Skip the roti entirely and serve the tikka and slaw over a bed of lettuce or mixed greens. Drizzle with mint chutney and youβve got a high-protein, low-carb meal.
Did You Know?
Purple cabbage has nearly ten times more antioxidants than green cabbage. The deep purple colour comes from anthocyanins, the same pigment found in blueberries and red wine. These compounds are water-soluble, which is why purple cabbage bleeds colour into whatever itβs mixed with. In this slaw, the anthocyanins react with the acid in the curds and chaat masala, which actually intensifies the purple colour rather than dulling it. So the slaw gets more vibrant as it sits, not less.Β
Next time you make air fryer chicken tikka, make a little extra on purpose. Your future self will thank you when this wrap comes together in 10 minutes the next day. Tag me on Instagram @my_foodstory when you try it.
Watch Chicken Tikka Wrap Recipe Video
Chicken Tikka Wrap
Ingredients
- 75 grams chicken tikka chopped into ΒΌ inch pieces
- ΒΌ + β cup shredded purple cabbage
- ΒΌ cup thinly sliced onions
- 1 tablespoon hung curds / greek yoghurt
- 1 tablespoon mayonnaise
- 2 pinches salt
- ΒΌ teaspoon chat masala
- 5 left over paratha or roti
- Mint chutney
Instructions
- Add chicken tikka to a bowl. Add cabbage, onions, hung curds, mayonnaise, salt, chat masala, toss together to mix well.
- Place the roti on a plate or chopping board, add the prepared tikka filling in the centre of the roti, drizzle mint chutney, wrap the roti and serve immediately.
Video
Nutrition
This article was researched and written by Harita Odedra.
The post Chicken Tikka Wrap with an easy slaw recipe appeared first on My Food Story.
