Turmeric Chicken Wraps with Pickled Carrot
Turmeric Chicken Wraps with Pickled Carrot
Ingredients
For the Pickled Carrots
- 1 carrot, large
- 100 ml white wine vinegar
- 100 ml water
- 1 tablespoon caster sugar
- 1 teaspoon salt
For the Turmeric Chicken
- 3 chicken thighs, boneless, skinless
- 1 tablespoon turmeric powder
- 1 tablespoon garlic powder
- 1 tablespoon ginger powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
For the Tahini Yogurt Dressing
- 2 tablespoons tahini
- 2 tablespoons Greek yogurt, plain
- 1/2 lemon, juiced
- 1 tablespoon water
- 1 teaspoon salt
For the Wraps
- 4 tortillas, large
Optional Toppings
- 1 bunch fresh coriander
- 1 bunch fresh mint
- 1 red chili, sliced
Instructions
- 1
Peel the large carrot and slice it into thin strips using a mandoline or a sharp knife. Place the carrot strips into a heatproof jar or bowl.
⏱️ 5 min
- 2
In a small saucepan, combine 100ml white wine vinegar, 100ml water, 1 tablespoon caster sugar, and 1 teaspoon salt. Heat the mixture over medium heat, stirring until the sugar and salt have dissolved.
⏱️ 5 min
- 3
Pour the hot pickling liquid over the carrot strips in the jar, ensuring they are fully submerged. Let the carrots cool completely, then set aside to pickle for at least 30 minutes.
⏱️ 5 min
- 4
Place the 3 chicken thighs in a bowl. Add 1 tablespoon turmeric powder, 1 tablespoon garlic powder, 1 tablespoon ginger powder, 1 teaspoon salt, and 1 teaspoon black pepper to the chicken. Mix thoroughly to ensure the chicken is evenly coated with the spices.
⏱️ 5 min
- 5
Heat 1 tablespoon olive oil in a frying pan over medium-high heat. Add the seasoned chicken thighs to the hot pan and cook for about 5-7 minutes per side, or until cooked through and golden brown.
⏱️ 15 min
- 6
Once cooked, remove the chicken from the pan and let it rest for a few minutes. Once slightly cooled, slice the chicken into thin strips.
⏱️ 5 min
- 7
In a small bowl, combine 2 tablespoons tahini, 2 tablespoons Greek yogurt, juice of 1/2 lemon, 1 tablespoon water, and 1 teaspoon salt. Whisk all the ingredients together until smooth and well combined.
⏱️ 5 min
- 8
Warm the large tortillas according to package instructions (e.g., in a dry pan, microwave, or oven) until pliable.
⏱️ 2 min
- 9
Lay out a warm tortilla. Spread a generous amount of the tahini yogurt dressing evenly over the tortilla. Arrange the sliced turmeric chicken down the center of the tortilla.
⏱️ 2 min
- 10
Top the chicken with a portion of the pickled carrot strips. Add fresh coriander and fresh mint leaves. Optionally, garnish with sliced red chili for extra heat.
⏱️ 2 min
- 11
Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a wrap. Repeat with the remaining ingredients. Serve immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Turmeric Chicken Wraps with Pickled Carrot
For the Pickled Carrots
- 1 carrot, large
- 100 ml white wine vinegar
- 100 ml water
- 1 tablespoon caster sugar
- 1 teaspoon salt
For the Turmeric Chicken
- 3 chicken thighs, boneless, skinless
- 1 tablespoon turmeric powder
- 1 tablespoon garlic powder
- 1 tablespoon ginger powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
For the Tahini Yogurt Dressing
- 2 tablespoons tahini
- 2 tablespoons Greek yogurt, plain
- 1/2 lemon, juiced
- 1 tablespoon water
- 1 teaspoon salt
For the Wraps
- 4 tortillas, large
Optional Toppings
- 1 bunch fresh coriander
- 1 bunch fresh mint
- 1 red chili, sliced
Instructions
- 1
Peel the large carrot and slice it into thin strips using a mandoline or a sharp knife. Place the carrot strips into a heatproof jar or bowl.
⏱️ 5 min - 2
In a small saucepan, combine 100ml white wine vinegar, 100ml water, 1 tablespoon caster sugar, and 1 teaspoon salt. Heat the mixture over medium heat, stirring until the sugar and salt have dissolved.
⏱️ 5 min - 3
Pour the hot pickling liquid over the carrot strips in the jar, ensuring they are fully submerged. Let the carrots cool completely, then set aside to pickle for at least 30 minutes.
⏱️ 5 min - 4
Place the 3 chicken thighs in a bowl. Add 1 tablespoon turmeric powder, 1 tablespoon garlic powder, 1 tablespoon ginger powder, 1 teaspoon salt, and 1 teaspoon black pepper to the chicken. Mix thoroughly to ensure the chicken is evenly coated with the spices.
⏱️ 5 min - 5
Heat 1 tablespoon olive oil in a frying pan over medium-high heat. Add the seasoned chicken thighs to the hot pan and cook for about 5-7 minutes per side, or until cooked through and golden brown.
⏱️ 15 min - 6
Once cooked, remove the chicken from the pan and let it rest for a few minutes. Once slightly cooled, slice the chicken into thin strips.
⏱️ 5 min - 7
In a small bowl, combine 2 tablespoons tahini, 2 tablespoons Greek yogurt, juice of 1/2 lemon, 1 tablespoon water, and 1 teaspoon salt. Whisk all the ingredients together until smooth and well combined.
⏱️ 5 min - 8
Warm the large tortillas according to package instructions (e.g., in a dry pan, microwave, or oven) until pliable.
⏱️ 2 min - 9
Lay out a warm tortilla. Spread a generous amount of the tahini yogurt dressing evenly over the tortilla. Arrange the sliced turmeric chicken down the center of the tortilla.
⏱️ 2 min - 10
Top the chicken with a portion of the pickled carrot strips. Add fresh coriander and fresh mint leaves. Optionally, garnish with sliced red chili for extra heat.
⏱️ 2 min - 11
Fold in the sides of the tortilla, then roll it up tightly from the bottom to form a wrap. Repeat with the remaining ingredients. Serve immediately.
⏱️ 4 min