Succulent tikka marinated chicken thigh, slathered in fruity Siren's Island hot sauce, paired with a creamy ranch raita and then wrapped in a kebab wrap. Perfection.
To make vegan: Just use fake chicken and a vegan yoghurt.
Siren's Chicken and Ranch Raita Wrap
Kier Kemp
1 person
240 minutes
30 minutes
600
South Asian
Dinner
Succulent tikka marinated chicken thigh, slathered in fruity Siren's Island hot sauce, paired with a creamy ranch raita and then wrapped in a kebab wrap. Perfection.
To make vegan: Just use fake chicken and a vegan yoghurt.
Ingredients
For the Marinade
- 2 tablespoons greek yoghurt
- 2 thumbs ginger
- 3 garlic cloves
- Handful fresh coriander
- 1 teaspoon chilli powder
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- Salt and pepper to season
For the Ranch Raita
- ¼ cucumber (cored and diced)
- 1 tablespoon chopped fresh mint
- 2 tablespoons greek yoghurt
- 2 teaspoons All The Ranch Mix
- Squeeze of lemon juice
For the wrap
- 2 tablespoons Siren’s Island Hot Sauce
- 2 chicken thighs
- 3-4 pakora balls (small)
- Sliced red onion
- 1 kebab style wrap
Directions
Ahead of time, take the ingredients for the marinade and blitz in a blender. Score the chicken thighs and cover in the marinade then leave for at least 4 hours.
Once marinated bake the chicken thighs in the oven at 180C for 30 minutes or until done.
Whilst that’s cooking combine the ingredients to make your raita in a bowl and set aside.
With 10 minutes to go pop in your pakoras to cook.
Once everything is done. Strip the chicken from the bone and assemble your wrap.
Put in the chicken, then cover in Siren’s Island hot sauce, then add then raita, then red onion and top with a sprinkle of fresh coriander.
Wrap it. Eat it.
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