Kalmi chicken wraps
- ⏱ 1 hour 25 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Charred marinated chicken thighs are wrapped in tortillas with pilau rice, red onion, mint and cucumber raita.
Adapted from Great British Chefs.
This recipe, inside the app
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Kalmi chicken wraps
0/0
COOK 1COOK 2
1Mise en place
Prep 160 g Greek yoghurt: extra thick
2Prepare cashew paste
3Plate and serve
+ 11 more steps in the app
Kalmi chicken wraps
0/0
COOK 2COOK 1
1Mise en place
Prep 4 chicken thighs: boneless
2Prepare cashew paste
Grind the cashew nuts to a paste
3Plate and serve
+ 11 more steps in the app
Ingredients
- 4 chicken thighs (boneless)
- 30 g cashew nuts (ground to a paste)
- 160 g Greek yoghurt (extra thick)
- 1 tbsp ginger-garlic paste
- 1 tsp lemon juice
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp salt for the marinade
- 6 tbsp yoghurt
- 3 tbsp cucumber (deseeded and finely diced)
- salt for the raita, to taste
- 4 tortilla wraps
- 150 g rice
- 1 red onion (sliced finely)
- mint leaves, to taste
- 1/2 lemon (cut into 4 wedges)
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place BOTH
- Prep 4 chicken thighs: boneless
- Prep 160 g Greek yoghurt: extra thick
2. Prepare cashew paste COOK 1
- Grind the cashew nuts to a paste
3. Prep cucumber COOK 2
- Deseed and finely dice the cucumber
4. Slice onion COOK 2
- Finely slice the red onion
- Cut the lemon into 4 wedges
5. Marinate chicken COOK 1
- In a bowl, mix all the marinade ingredients together and add the chicken thighs, coating evenly, Leave to marinate for at least 1 hour, or preferably overnight
6. Grill the chicken COOK 2
- Wipe off the excess marinade and place the thighs spread flat on a wire rack
- Grill for 10–15 minutes, depending on the size of the thighs, You want it to just start blackening for a charred, smoky flavour
7. Make the raita COOK 2
- In a bowl, mix the cucumber into the yoghurt
- Taste, season with salt and set aside
🤝 Cook 1 hands over the excess marinade.
8. Warm the tortillas COOK 1
- Place a frying pan over a medium heat
- Place the tortilla wraps in the hot pan for 10 seconds on each side to make them more pliable when wrapping
9. Fill the wraps COOK 1
- Place a spoonful of rice down the centre, followed by some red onion and mint
🤝 Cook 2 hands over onion.
10. Plate and serve BOTH
- Carve the chicken and place the slices on top
- Squeeze over a little lemon juice, finish with some dollops of raita, wrap up tightly, folding the sides in like a burrito
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