
INGREDIENTS
500g boneless chicken thighs or breasts, cut into strips
1 tsp paprika
1/2 tsp black pepper
1/2 tsp salt
2 tbsp vegetable oil
4 flatbreads or tortillas
1 cup shredded lettuce
1/2 cup sliced cucumber
1/2 cup sliced onions
1/2 cup chopped tomatoes
1/2 cup mayo tikka sauce (store-bought)
PREPARATION
Season the Chicken:
In a bowl, toss chicken strips with paprika, salt, and black pepper.
Cook the Chicken:
Heat vegetable oil in a skillet over medium-high heat.
Add the seasoned chicken and cook for 8-10 minutes, stirring occasionally, until golden and fully cooked.
Warm the Flatbreads:
Heat flatbreads in a dry skillet or microwave until soft and pliable.
Assemble the Wraps:
Lay each flatbread on a plate.
Spread shredded lettuce, cucumber, onions, and tomatoes in the center.
Add a generous portion of cooked chicken.
Drizzle with Mayo Tikka Sauce:
Top the chicken with mayo tikka sauce as desired.
Wrap and Serve:
Fold the sides of the flatbread over the filling and roll tightly. Secure with foil or toothpicks if needed.