Tikka wrap
A drawing, until a cook sends a photograph I want to keep.
Indian
Tikka wrap
Cold or reheated tikka, yoghurt, and a salad leaf, rolled for a lunchbox.
Before you cook
This is the second cook. I wrote it for a hardworking parent, a student, or anyone who cooked yesterday and needs the next meal to be short.
- Serves
- 2
- Time
- 15 min
- Level
- Easy
- Energy
- 308kcal
- Next day
Contains dairy.
Equipment
- Frying pan
- Knife
Each serving
An estimate from average ingredient values, not a lab test.
- Energy
- 1289 kJ
- 308 kcal
- Protein
- 29 g
- Fat
- 15 g
- Carbohydrate
- 6 g
- Sugars
- 4 g
- Fibre
- 1 g
- Salt
- 1.3 g
- Sodium
- 520 mg
This batch, 2 servings, is about 2577 kJ (616 kcal), with 8 g sugars and 2.6 g salt.
Ingredients
Tick them off as you go. They reset when you leave.
Shops near you
Use where you are, including when you travel. Nothing is sent until you tap. Or type a suburb. Prices are not listed, because they change every week.
Bagoong, Mang Tomas, Mama Sita’s, and fresh curry leaves are often missing from the big shops. A Filipino or Asian grocer is the backup. Do not swap bagoong for plain salt and expect the same dish.
Method
- 01
Heat the chicken in a pan with a splash of water until steaming, or use it cold if it was refrigerated.
- 02
Spread the yoghurt on the bread. Add the chicken and the leaves.
- 03
Roll it. Wrap it and keep it cold if it is going to work or school.
Times are a guide. If it needs another minute, give it another minute.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
The tikka keeps 3 days. Eat the wrap the day you roll it.
Leftovers
- I have not written a leftover dish for this yet.
What you made
Members can send a photo of this second cook. If I keep it, it becomes the cover, with your name. See plans
A note for me
Members can leave a rating and a short note. It is not public until I accept it. See plans
Hungry Alan
Tikka wrap
Serves 2 · 15 min
Ingredients
- 2 cups leftover chicken tikka
- 2 tbsp plain yoghurt
- 2 flatbreads or large tortillas
- lettuce or cucumber
Method
- Heat the chicken in a pan with a splash of water until steaming, or use it cold if it was refrigerated.
- Spread the yoghurt on the bread. Add the chicken and the leaves.
- Roll it. Wrap it and keep it cold if it is going to work or school.
To serve
Eat it straight away, the way you just reheated it. This is already the whole plate.
Keeping it
The tikka keeps 3 days. Eat the wrap the day you roll it.