Karahi Chicken Wraps
Hot, peppery chicken karahi rolled in warm flatbreads with crunchy salad, cool yoghurt and pickled onions.
Made with Pickled red onions (cebollas encurtidas) and Flour tortillas and Karahi masala base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £2.44 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a wide pan over a high heat. Fry the chicken for 6 minutes, turning, until golden on all sides.
6 min - 2
Pour in your ready made karahi masala base (see the base recipe), turn the heat to medium and simmer for 10 minutes, stirring often, until the chicken is cooked through and the gravy is thick and almost dry.
10 min - 3
Check a piece of chicken is white all the way through with no pink.
- 4
Warm the flour tortillas (see the base recipe) one at a time in a dry frying pan for 20 seconds each side, then wrap in a clean tea towel to keep soft.
0 min 40 s - 5
Spread each tortilla with a spoonful of yoghurt, then add lettuce, cucumber and the hot chicken. Top with the pickled red onions (see the base recipe) and coriander.
- 6
Roll up tightly, tucking in the bottom, and serve straight away.
Tips
- Cook the gravy down until it is nearly dry so the wraps do not go soggy.
- Warm the tortillas just before filling. Cold ones crack when rolled.
- Wrap in foil or baking paper to carry for a packed lunch.
Storing and freezing
The filling keeps 2 days in the fridge, cooled within 1 to 2 hours. Reheat the chicken until steaming hot all the way through and assemble fresh.
Questions
Can I use chicken breast?
Yes. Chicken breast cooks faster and dries out more easily, so simmer it for 6 to 8 minutes instead of 10.
Can I make these dairy free?
Yes. Swap the natural yoghurt for a dairy free plain yoghurt. The tortilla and base are already dairy free.
Can I make the filling ahead?
Yes. Cook and cool the chicken filling, chill it for up to 2 days, then reheat until steaming hot and assemble the wraps fresh.
More made with pickled red onions (cebollas encurtidas)
BBQ Pulled Jackfruit Sliders
VGVDFTacos de Frijol Negro y Aguacate (Black Bean and Avocado Tacos)
VGVDFTacos de Birria de Borrego (Lamb Birria Tacos)
DFEFNFCaldo de Frijol con Mole (Pot Bean Soup with a Swirl of Mole)
DFEFNFSee every dish made with pickled red onions (cebollas encurtidas)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.