Crispy Chicken Indian Roti Recipe

Step 1: Deep fry the frozen filets in a 350°F deep fryer. Cook for 7 minutes 30 seconds. Shake basket after 3 minute 45 seconds. For safety, product must be cooked to an internal temperature of 165°F as measured by a thermometer.

Step 2: While the chicken is cooking, heat the vegetable oil in a small saucepan over medium heat. Add the tikka masala sauce and stir to combine. Cook for 2-3 minutes until heated through then set aside.

Step 3: In a small mixing bowl, combine the plain yogurt, chopped mint, lemon juice, salt, and pepper. Mix well to combine and set aside.

Step 4: Warm the roti bread in the oven or grill for 1-2 minutes.

Step 5: Once the chicken is fully cooked, remove it from the oven and assemble the wrap. Place the warm roti bread on a flat surface and add the spicy tikka masala and shredded red cabbage. Then add the chicken on top of the cabbage. Drizzle the tangy lemon-mint yogurt sauce on top of the chicken. Fold the roti bread in half to create a wrap. Serve hot and enjoy!