Chicken Tikka Wrap

Chicken Tikka Wrap


Serves 1

For the marinade

  • 140g chicken breast, cut into bite-sized pieces
  • 30g yoghurt, such as Greek, natural or soya
  • 10g ginger, peeled and grated
  • 1 1/2 tsp tikka masala spice mix
  • 1 tsp coconut oil

For the wrap

  • 1 wholeweat pitta bread or tortilla wrap
  • 30g yoghurt, such as Greek, natural or soya
  • 30g mango chutney
  • 1/2 tomato, sliced
  • 1/4 cucumber, thinly slice
  • 1 small bunch coriander, chopped


Put the chicken into a bowl with the yoghurt, ginger, tikka spice mix and coconut oil. Toss everything together, cover then chill.

Preheat the grill to high and line a baking tray with foil. Lay the chicken on the tray and grill for 7-8 minutes, turning once during cooking, until lightly charred. Set aside to cool.

Warm the wrap for a few seconds in the microwave to soften then spread over the yoghurt and mango chutney. Top with the tomato, cucumber, coriander and chicken. Wrap up tightly, slice in half and get stuck in.


  • Ideally, allow the chicken to marinade in the fridge for at least 30 minutes. You can also leave it overnight if you want to get ahead with prep.

A banging recipe from The Body Coach app!

Download The Body Coach app

large splash image
small splash image

Related articles

Get the latest news from The Body Coach

Kick-start your health and fitness journey with my regular newsletters full of workouts, recipes, inspiration and great offers.