Chicken Tikka Masala Wraps with Cauliflower and Coriander
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Ingredients & Equipment
What we send
- 1 containernonfat Greek yogurt
- 1 tablespoontikka masala curry paste
- 2boneless skinless chicken breasts
- 1/8 ouncecilantro
- 6 ouncescauliflower florets
- 2flour tortillas
- 1/4 teaspoonground coriander
- 1/4 cupshredded carrots
- 2 tablespoonstomato paste
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- 2 baking sheets
- 10" medium pan
Preheat oven to 475°F. In a medium bowl, whisk together half of Greek yogurt, ½ tablespoon curry paste (reserve remainder for Step 5), ½ teaspoon salt, and pepper as desired. Pat chicken dry with paper towel, cut into ½-inch pieces, and add to bowl with marinade. Turn to coat; set aside to marinate at room temperature until Step 4.
While chicken marinates, rinse all produce. Roughly chop or tear cilantro leaves; cut stems into ½-inch pieces, keeping separate. Cut cauliflower into ½ inch–wide florets, if needed. Stack tortillas and wrap in foil. Line 2 baking sheets with foil.
On 1 prepared sheet, toss cauliflower with coriander, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper. Arrange in a single layer and roast until beginning to brown, 10-12 minutes—move on to Step 4, but don't forget to come back. Then, add carrots and cilantro stems to sheet and toss to combine. Continue roasting until carrots are softened and cauliflower is browned and tender, 2-3 minutes more.
Bake chicken and tortillas
While vegetables roast, using a slotted spoon or tongs, remove chicken from marinade, allowing excess to drip off; add to other prepared sheet in a single layer. Bake (with vegetables) until chicken is cooked through and no longer pink, 9-11 minutes (move on again, but don't forget to come back!). Then, place tortillas in oven to warm through, 5-6 minutes. Meanwhile, heat 2 teaspoons olive oil in a medium pan over medium heat.
Finish chicken tikka masala
When oil in pan is shimmering, add tomato paste and remaining curry paste; cook, stirring, until fragrant, 1-2 minutes. Stir in baked chicken and ½ cup water. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until thickened, 3-4 minutes more. Remove pan from heat and set aside to cool slightly, 1-2 minutes. Then, stir in remaining yogurt, half of cilantro leaves, ½ teaspoon salt, and pepper to combine.
Assemble and plate wraps
Arrange warm tortillas on a clean, dry surface. Place roasted vegetables in a horizontal line on each tortilla, leaving a 1-inch border. Top with chicken tikka masala, leaving a 1-inch border. Fold in sides; roll up tightly away from you to seal. Halve chicken tikka masala wraps crosswise on a diagonal. Transfer to serving plates. Garnish with remaining cilantro leaves. Dig in!