Tandoori Chicken Tikka Roll

About this recipe

The tandoori chicken tikka roll is the portable version of grilled chicken—warm tandoori tikka rolled tight in a soft tortilla with onion rings, lettuce, tomato, and a cool mint-yogurt spread. This is the lunchbox sandwich that tastes like a proper meal, not a compromise. The grilled tikka brings char and spice, while the soaked onion rings add crunch and freshness that balance the heavy marinade. Mint-yogurt cools and lightens everything, while chaat masala adds a final whisper of complexity. Rolling this warm while the tikka still holds heat means the tortilla steams slightly around the filling, softening without becoming soggy. The onion rings must be soaked in iced water beforehand so they soften and lose some of their sharp bite. Lettuce and tomato are there for freshness and texture—deseed the tomato so you don't end up with a wet roll by lunchtime. The mint-yogurt spread is where a mediocre wrap becomes interesting. Beat thick curd (Greek yogurt works too) with mint chutney, chaat masala, salt, and lemon juice until it's smooth and pourable. This spread should taste bright and herbal, cutting through the richness of the tandoori marinade. Assemble the roll by warming a tortilla just until it's pliable, spreading the mint-yogurt on the lower third, scattering lettuce, tomato, and onion rings, then packing in the hot tikka pieces. Roll tight, tucking in the ends, then—this is optional but recommended—grill the roll seam-down on a flat pan 1 minute per side to seal it and add a slight crust. Wrap the bottom in parchment to keep it tidy. Tandoori chicken tikka rolls are meal-prep friendly and keep well refrigerated for 1 day, though they're best eaten the day they're made while the tortilla is still soft and the onions still have crunch.