This Air Fryer Chicken Tikka Wrap is a delicious change up to boring sandwiches. Chicken tikka kebabs are infused with a flavorful marinade and then quickly cooked in the air fryer, keeping them tender and juicy. Then they’re wrapped in a tortilla or flatbread with veggies and chutney for a flavorful sandwich.
Course Air Fryer Recipes
Cuisine Indian
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Additional Time 1 hourhour
Total Time 1 hourhour25 minutesminutes
Calories 588kcal
Author Robin Donovan
Ingredients
For the chicken
1poundbonelessskinless chicken breast, cut into cubes.
½cupGreek yogurt
1tablespoonginger-garlic paste
1teaspoongaram masala
1teaspoonsalt
1tablespoonlime juice
1teaspoonKasuri methi
1teaspooncoriander powder
½teaspoonground black pepper powder
2teaspoonsred chili powder
2tablespoonsgram flour
2tablespoonsmustard oilIf available otherwise you can use any other oil
1green bell peppercut into cubes
1red bell peppercut into cubes
1yellow bell peppercut into cubes
1onioncut into cubes
Butter for brushing
For the wraps
6tortillas or roti
1red bell pepperjulienned
1yellow bell pepperjulienned
1green bell pepperjulienned
1onion thinlyjulienned
1 ½cupsshredded lettuce
½cupmayonnaise
3tablespoonsmint chutney
Instructions
In a saucepan over medium heat, heat the mustard oil. Add the gram flour and cook until it becomes fragrant, just a few seconds.
In a large bowl, combine the yogurt, ginger garlic paste, garam masala, chili powder, kasuri methi, coriander, salt, pepper, and lime juice and stir to mix.
Add mustard oil mixture to the marinade and mix well.
Add in the chicken pieces and vegetables and toss to coat everything in the marinade. Cover, refrigerate, and let marinate for about 1 hour.
Preheat the air fryer for 5 minutes at 350°F.
Brush the basket with little butter or sprits with a little oil and arrange the marinated chicken pieces in it in a single layer (you’ll likely have to cook in batches). Brush a little butter or spritz a little oil on top. Cook at 350°F for 4 minutes on one side. Flip the chicken pieces over and cook for 4 minutes more, until the chicken is dark golden brown. Repeat with the remaining pieces of chicken. Transfer the cooked chicken pieces to a plate.
Next put the marinated vegetables in the basket and cook for 3 minutes and transfer them to the plate along with the chicken.
Warm the tortillas or roti in a skillet over medium heat.
In a small bowl, stir together the mayonnaise and mint chutney.
Spread a bit of the mayo mixture in the middle of a tortilla, top it with chicken tikka pieces, air-fried bell peppers and onions, and the julienned raw bell peppers, onions, and lettuce. Add any additional garnishes as desired.