As I mentioned earlier in the week when I shared my Ultimate Sandwich Fillings List, this week is British Sandwich week and today I have my all time favourite sandwich recipe to share with you - Chicken Tikka Onion Bhaji Wraps.
Along with several other bloggers, Warburtons challenged me to create the ultimate sandwich using their products this week. I was sent a lovely hamper including some Warburtons wraps to use for mine and it didn't take me long to decide on the filling, this has long been a favourite sandwich of mine after trying something similar years ago in a gorgeous little sandwich shop I loved when I lived up in Chester.
For years I've bought ready-made chicken tikka for sandwiches, but I thought it was high time I tried making my own and it really couldn't be easier. With just three easy to find ingredients and minimum preparation time, it tastes a million times better than the ready made stuff and is cheaper too - I'll never buy ready made chicken tikka again!
The Warburtons wraps I used for this recipe are so brilliant for packed lunches - they're a rectangle shape which makes them really easy to roll up and they're quite chunky for wraps too, I really like them and would highly recommend!
They come in soft white, soft brown and half & half so there's a wrap to suit all tastes.
Chicken Tikka Onion Bhaji Wraps
Ingredients (serves 2):
For the chicken tikka:
- 50g natural yoghurt
- 1 tbs Tikka Masala Curry Paste
- 2 chicken breasts
To serve:
- 3 tbs natural yoghurt
- ½ tsp dried mint
- 2 Warburtons soft brown wraps
- 4 lettuce leaves
- 2 ready-made onion bhaji
- 2 tbs mango chutney
Method:
Start by making up the marinade by mixing the natural yoghurt and curry paste together in a shallow dish. With a sharp knife, make 3 deep slashes across the top of each chicken breast. Roll the chicken breasts in the yoghurt mixture to coat on both sides, making sure the mixture is pushed into the slashes too.
Cover and put into the fridge to marinade for at least ½ hour or overnight.
Preheat the oven to 200°C (Gas mark 6/390°F). Oil a small non-stick roasting tin or tray. When the oven is ready, place the marinaded chicken breasts in the roasting tin and pop into the oven to bake for 20 minutes. Check that it is cooked through by slicing through the thickest part of the chicken breast, if it's still a little pink, return to the oven for a further 5 minutes.
Once cooked through, slice and serve immediately or quickly cool and refrigerate until ready to use.
To make up the wraps, mix the yogurt and dried mint, then spread over the two wraps. Top with the lettuce leaves, then slice up the onion bhajis and crumble over the top. Finish with the sliced chicken and a drizzle of mango chutney, then roll up, cut in half and serve.
NOTES: I used goat yogurt in the place of natural yogurt as my husband can't have dairy (cow) products. It worked really well and we couldn't taste the difference.
If this recipe is a little spicy for your children, try using a milder curry paste like korma instead.
As I mentioned earlier in the post, several of my fellow bloggers have shared their ultimate sandwich creations this week too - one for every day of the week! You can see all of their delicious creations so far here:
- Strawberry Cream Cheese from ET Speaks from Home
- Avocado, Egg, Bacon, Butter Bean & Garlic Mayo from Foodie Quine
- Radish, Avocado and Egg Mayonnaise from Recipes From A Pantry
- Fiery Chicken Club with Fresh Zesty Mango Salsa from A Glug of Oil
- Parma Ham, Pear & Goats Cheese Bagels from Madhouse Family Reviews
What's your favourite sandwich filling? Let me know in the comments or share on social media using the #BritishSandwichWeek hashtag.
Grace
Disclosure: This recipe was commissioned by Warburtons as part of a series of their #BritishSandwichWeek challenge. I was compensated for my time, however all opinions expressed in this post are my own.
Chicken Tikka Onion Bhaji Wraps
Ingredients
- 50 g natural yogurt
- 1 tbs Tikka Masala Curry Paste
- 2 chicken breasts
- 3 tbs natural yogurt
- ½ tsp dried mint
- 2 Warburtons soft brown wraps
- 4 lettuce leaves
- 2 ready-made onion bhaji
- 2 tbs mango chutney
Instructions
- Start by making up the marinade by mixing the natural yogurt and curry paste together in a shallow dish. With a sharp knife, make 3 deep slashes across the top of each chicken breast. Roll the chicken breasts in the yogurt mixture to coat on both sides, making sure the mixture is pushed into the slashes too. Cover and put into the fridge to marinade for at least ½ hour or overnight.
- Preheat the oven to 200°C (Gas mark 6/390°F). Oil a small non-stick roasting tin or tray. When the oven is ready, place the marinaded chicken breasts in the roasting tin and pop into the oven to bake for 20 minutes. Check that it is cooked through by slicing through the thickest part of the chicken breast, if it's still a little pink, return to the oven for a further 5 minutes.
- Once cooked through, slice and serve immediately or quickly cool and refrigerate until ready to use.
- To make up the wraps, mix the yogurt and dried mint, then spread over the two wraps. Top with the lettuce leaves, then slice up the onion bhajis and crumble over the top. Finish with the sliced chicken and a drizzle of mango chutney, then roll up, cut in half and serve.
Notes
I hope you will want to try this yummy recipe, please pin it so that you can find it again! For more easy lunch ideas and recipes, check out the Lunchbox and Picnic Recipes section here on the Eats Amazing blog or pop over and follow my lunch themed Pinterest boards for fun and healthy lunch box ideas from all over the web; Kids Lunch Box Ideas & Packed Lunch Ideas.
Ramona @ Ramona's Cuisine says
This recipe and Glug of Oil's zesty Chicken Club are my favorites.
... and goat yogurt is such an under-appreciated treat.
The DADventurer (Dave) says
That looks incredible - I totally want that for my lunch now! 🙂