This chicken tikka masala wrap is pretty easy to make, since we're technically cheating: we're using a pre-made tikka masala spice mix to cut down on the prep time. We're also using boneless chicken thighs, making for a deliciously juicy, well-spiced flavor bomb that doesn't take hours to make.
First, wash and cut the chicken into 3 or 4 pieces (depending on the size). Place in a large bowl.
Add 1 tbsp of lemon juice, 1/4 tsp of cayenne, 1/4 tsp of paprika, and salt and pepper to the chicken. Make sure all the chicken is covered in the first marinade.
In a separate bowl, add 1 cup of Greek yogurt. Then add in the crushed garlic, tikka masala spice mix, cayenne and paprika, and garam masala paste (optional, but when grilled it adds a nice extra layer of flavor). You may want to adjust flavors here: you want to taste the lemon and make sure the flavor is punchy.
Add the yogurt marinade to the chicken thighs, and refrigerate for at least 4 hours or overnight.
Make the raita by adding all ingredients into a bowl. Here, you want to have a good balance between the mint and the lemon juice, so that neither is overpowering. The longer the raita stands, the stronger the flavors of mint and garlic will get, so remember to take that into account. The raita should be a calm counterpoint to the strong chicken, but it should be able to stand on its own as well. Add salt and pepper to taste.
When you're ready to cook, prepare the grill. Add chicken on skewers (should be about 4 pieces per serving) and grill until nicely browned and cooked through. To prepare vegetables: slice tomatoes into 8ths (depending on size) and cut onions thinly.
To eat, simply add tikka masala on tortilla, add raita sauce, then top with veggies.