Instant Pot Chicken Tikka Wraps Recipe – Easy Indian Meal

Last Updated on 2 months by Neha Deshmukh

Instant Pot Chicken Tikka Wraps Recipe – Easy Indian Meal

Hey everyone! If you’re anything like me, you love the vibrant flavors of Indian food but sometimes just don’t have the time for a super elaborate cooking session. Well, I’ve got you covered! These Instant Pot Chicken Tikka Wraps are a total game-changer – all the deliciousness of chicken tikka, but ready in under an hour. I first made these when I was craving a quick and flavorful weeknight meal, and they’ve become a regular in my rotation ever since. Let’s get cooking!

Why You’ll Love This Recipe

Seriously, where do I even begin? These wraps are quick, easy, and bursting with flavor. The Instant Pot makes the chicken incredibly tender and juicy, and the raita adds a cool, refreshing contrast. Plus, they’re customizable – you can adjust the spice level to your liking and swap out veggies as needed. They’re perfect for a busy weeknight, a casual lunch, or even a fun weekend meal with friends.

Ingredients

Here’s what you’ll need to make these amazing Instant Pot Chicken Tikka Wraps:

• 1.5 pounds chicken breasts or thighs
• 2 teaspoons kosher salt
• 1 tablespoon lemon juice
• 2 tablespoons plain yogurt
• 2 teaspoons Kashmiri red chili powder
• 1 teaspoon garam masala
• 0.25 teaspoon ground turmeric
• 2 teaspoons ginger
• 2 teaspoons garlic
• 1 tablespoon oil
• 1 cup plain Greek yogurt
• 2-3 Persian cucumbers
• 0.25 teaspoon salt
• 0.25 teaspoon ground cumin
• 1 tablespoon cilantro
• 1 head Boston lettuce or iceberg lettuce
• 1 medium red onion

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Kashmiri Red Chili Powder: This is key for that beautiful red color and a lovely, mild heat. It’s different than regular chili powder – it’s more about color and flavor than intense spice. You can find it at most Indian grocery stores or online.
• Yogurt Choice: I love using Greek yogurt for the raita because it’s extra thick and creamy. But regular plain yogurt works just fine too! Just drain some of the whey if it seems too thin.
• Lettuce Love: Traditionally, you might see these served with romaine lettuce, but I find Boston or iceberg lettuce work beautifully for wrapping. They’re nice and pliable. Feel free to experiment with what you have on hand!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, pat your chicken dry with paper towels. This helps it get a nice sear. Then, make 3-4 horizontal slits in each piece – this helps the marinade penetrate and keeps the chicken tender. Rub the chicken with the 2 teaspoons of salt and the lemon juice.
2. In a bowl, mix together the 2 tablespoons of plain yogurt, Kashmiri red chili powder, garam masala, turmeric, ginger, and garlic. This is your marinade! Coat the chicken thoroughly with the marinade, making sure every piece is covered. Let it marinate for at least 20 minutes – longer is even better!
3. Now, add 1 cup of water to your Instant Pot. Place the trivet inside, then carefully arrange the marinated chicken on top. Drizzle with the 1 tablespoon of oil.
4. Seal the Instant Pot and pressure cook on high for 8 minutes. After the cooking time is up, let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
5. While the chicken is cooking, let’s make the raita! In a bowl, whisk together the 1 cup of Greek yogurt, grated cucumbers, 0.25 teaspoon of salt, cumin, and cilantro. Give it a good mix.
6. Optional, but highly recommended: If you like a little char, broil the cooked chicken for about 5 minutes, watching carefully to prevent burning. This adds a lovely smoky flavor.
7. Finally, chop the chicken and assemble your wraps! Place a few pieces of chicken in a lettuce cup, top with a generous spoonful of raita and some sliced red onion. Enjoy!

Expert Tips

• Don’t skip the marinating step! It really makes a difference in the flavor and tenderness of the chicken.
• If you don’t have an Instant Pot, you can cook the chicken in a skillet on the stovetop. Just cook it over medium heat until it’s cooked through.
• For extra flavor, add a pinch of black salt (kala namak) to the raita. It has a unique, slightly sulfurous flavor that’s delicious.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the chicken for chickpeas and use plant-based yogurt for the marinade and raita.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check your yogurt and spice blends to ensure they don’t contain any hidden gluten.
• Spice Level: Adjust the amount of Kashmiri red chili powder to control the heat. For a milder flavor, use less. For a spicier kick, add a pinch of cayenne pepper. My friend, Priya, loves to add a finely chopped green chili for extra heat!
• Festival Adaptations: This is a fantastic quick meal inspired by festive flavors. Serve with a side of jeera rice for a more complete meal.

Serving Suggestions

These wraps are great on their own, but you can also serve them with:

• A side of mango chutney
• Some crispy papadums
• A simple salad

Storage Instructions

Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. The raita is best enjoyed fresh, but can also be stored for a day or two.

FAQs

Let’s answer some common questions!

• Can I marinate the chicken overnight? Absolutely! Overnight marinating will result in even more flavorful and tender chicken.
• What cut of chicken works best for this recipe? I prefer using boneless, skinless chicken breasts or thighs. Thighs tend to stay a bit more moist.
• Can I use a different type of yogurt? Yes, you can! Just make sure it’s plain, unsweetened yogurt.
• How can I adjust the spice level? As mentioned earlier, adjust the amount of Kashmiri red chili powder or add a pinch of cayenne pepper.
• Can this be made in a slow cooker instead of an Instant Pot? Yes, you can! Cook on low for 6-8 hours or on high for 3-4 hours.