Paleo Chicken Tikka Wrap
Indulge in the bold, aromatic flavors of this Paleo Chicken Tikka Wrap, a healthy twist on a classic Indian-inspired dish! Juicy, marinated chicken thighs are infused with a fragrant blend of spices—including cumin, garam masala, and turmeric—before being seared to golden perfection and oven-baked for ultimate tenderness. Wrapped in crisp butter lettuce leaves and layered with fresh, crunchy cucumber, vibrant red onion, and a sprinkle of cilantro, this gluten-free and dairy-free wrap is as satisfying as it is nutrient-packed. Perfect for meal prep or a quick, wholesome dinner, this recipe brings a burst of flavor with every bite while staying true to your clean-eating goals.
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Ingredients
- 500 grams Boneless, skinless chicken thighs
- 150 grams Coconut yogurt
- 2 tablespoons Lemon juice
- 3 units Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Coconut oil
- 12 units Butter lettuce leaves
- 1 unit Cucumber, thinly sliced
- 0.5 unit Red onion, thinly sliced
- 2 tablespoons Fresh cilantro, chopped
Directions
Step 1
In a large bowl, combine the coconut yogurt, lemon juice, minced garlic, grated ginger, cumin, coriander, garam masala, turmeric, paprika, salt, and black pepper. Mix well to form a marinade.
Step 2
Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
Step 3
Preheat the oven to 400°F (200°C).
Step 4
Heat the coconut oil in a large oven-safe skillet over medium-high heat.
Step 5
Once the oil is hot, add the marinated chicken thighs. Sear for 3 minutes on each side or until golden brown.
Step 6
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Step 7
Remove the chicken from the oven and let it rest for 5 minutes. Then, slice it into thin strips.
Step 8
To assemble the wraps, lay out the butter lettuce leaves. Place a few slices of cucumber and red onion on each leaf.
Step 9
Top the cucumber and onion with sliced chicken and sprinkle with fresh chopped cilantro.
Step 10
Serve immediately as a fresh and flavorful Paleo-friendly meal.
Nutrition Facts
| Serving size | (890.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1401.2 |
| Total Fat 77.1g | 0% |
| Saturated Fat 32.1g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 625mg | 0% |
| Sodium 2811.5mg | 0% |
| Total Carbohydrate 38.2g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 18.2g | |
| Protein 135.7g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 198.2mg | 0% |
| Iron 10.7mg | 0% |
| Potassium 1829.9mg | 0% |
Source of Calories