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Curried Chicken Roti (Wrap)

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“From "Chicken on the Grill" by Cheryl & Bill Jamison. Decided to pull out this book and choose a recipe. This turned out really well, was simple to make and is something I will usually have the ingredients for without having to go get anything special. I made my wrap in garlic naan with arugula and President's Choice Memories of Bengal Mango Sauce. Yum! I think would work well with any cut of chicken not just breasts and i think the skin on wouldn't be bad either. Prep time includes marinating time I will definitely make this again”
READY IN:
24hrs 15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. at least 2 hours ahead, or up to the night before you plan to grill the chicken, prepare the marinade, massage into chicken and refrigerate (turn once or twice during marinating time to make sure all parts of chicken get a good soaking.
  2. when ready to grill, drain the marinade and let chicken sit uncovered for about 20 minutes.
  3. heat BBQ to medium heat.
  4. just before grilling brush chicken with melted butter.
  5. grill uncovered 10-12 minutes.
  6. after cooked and cooled for a few minutes chop/shred chicken and make wraps with tortillas/pita/naan.

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