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Easy Chicken Tikka Flatbreads

Easy Chicken Tikka Flatbreads – Quick and Flavorful

Tender, smoky chicken tikka piled onto warm flatbreads with crisp fresh vegetables and a cool, creamy yoghurt sauce — a bold, flavour-packed meal ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 20 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

For the Chicken Marinade:

  • 500 g boneless skinless chicken breast sliced into thin strips
  • 3 tbsp plain Greek yoghurt full-fat recommended
  • 2 tsp tikka masala spice blend
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp olive oil
  • ½ tsp salt or to taste

For the Yoghurt Sauce:

  • 150 g plain Greek yoghurt full-fat
  • 1 tbsp lemon juice
  • 1 clove garlic minced or finely grated
  • 1 tbsp fresh mint or coriander roughly chopped
  • Salt and black pepper to taste

For Assembling:

  • 4 flatbreads naan, pita, or Greek-style
  • 2 cups romaine or iceberg lettuce shredded
  • 150 g cherry tomatoes halved
  • ½ cucumber thinly sliced
  • ½ red onion thinly sliced
  • Fresh coriander to finish

Instructions
 

  • Make the marinade. Combine Greek yoghurt, tikka masala spice blend, minced garlic, grated ginger, lemon juice, olive oil, and salt in a large bowl. Stir well until smooth. Add the sliced chicken and toss until every piece is evenly coated.
  • Marinate the chicken. Leave the chicken to marinate for at least 20 minutes at room temperature. For deeper flavour, cover and refrigerate for 2–4 hours.
  • Cook the chicken. Heat a grill pan or large skillet over medium-high heat. Add the chicken in a single layer — do not overcrowd the pan. Cook for 4–5 minutes per side until golden, lightly charred at the edges, and cooked through. Set aside to rest for a couple of minutes.
  • Warm the flatbreads. Place flatbreads in a dry skillet for 1–2 minutes per side, or wrap in foil and warm briefly in the oven. They should be soft and pliable.
  • Prep the toppings and yoghurt sauce. Halve the tomatoes, slice the cucumber and red onion, and shred the lettuce. In a small bowl, mix together the Greek yoghurt, lemon juice, garlic, herbs, salt, and pepper for the sauce. Taste and adjust seasoning.
  • Assemble. Spread a generous layer of yoghurt sauce over each warm flatbread. Layer on the shredded lettuce, cooked chicken tikka, cherry tomatoes, cucumber, and red onion. Scatter fresh coriander over the top and finish with another drizzle of yoghurt sauce.
  • Serve immediately. Fold or slice the flatbreads and bring them to the table while everything is still warm.

Notes

 
  • Marinating longer than 20 minutes is always worth it when you have the time — even an hour in the fridge makes a noticeable difference to the depth of flavour.
  • Cook the chicken in batches if needed. Overcrowding the pan causes steaming rather than searing, and you'll lose those charred edges that make this dish.
  • Store cooked chicken separately in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Always assemble fresh — never store the flatbreads already built.
  • To adjust heat level, add chilli powder to the marinade for more kick, or reduce the tikka seasoning for a milder result.
  • Whole wheat flatbreads and extra salad veg are easy ways to lighten the recipe up without losing any of the flavour.
 

Nutrition Facts

 
  • Calories: 480 kcal
  • Total Fat: 12g
  • Saturated Fat: 3.5g
  • Cholesterol: 85mg
  • Sodium: 620mg
  • Total Carbohydrates: 48g
  • Dietary Fiber: 3g
  • Total Sugars: 6g
  • Protein: 42g
  • Vitamin A: 15% DV
  • Vitamin C: 18% DV
  • Calcium: 12% DV
  • Iron: 10% DV