Ramadan is full of family favorites like pakoray, samosay and paratha rolls. Tikka rolls are what you make when you’re craving something unhealthy, but want to keep things on the lighter side. The tortilla is lightly toasted in very little oil, and the baked chicken tikka is full of earthy spices and a zing of lemon. Ranch dressing adds a indulgent flavor while the fresh vegetables keep things fresh! It’s the perfect Iftar snack, and can easily be made for lunch or a light dinner.
Here’s what you’ll need for 10 Tikka Rolls
10 – 8″ extra soft flour tortillas
1 batch chicken tikka
1 cup shredded carrots
1 cup shredded lettuce
1 bell pepper, thinly sliced
1/2 cup onions, thinly sliced or pickled onions
1 cup shredded cheese
Start off by preparing the Chicken Tikka according to the recipe. I bake mine for this particular recipe because it ensures the chicken stays tender and is easy to shred.
While the chicken is cooking you can prep the vegetables and the tortillas. Toast the tortillas in a cast iron skillet, lightly spraying them with a cooking spray, or you can use butter as well.
Once all the ingredients are ready it’s time to compile them. Start off by placing some chicken and vegetables on one side of a toasted tortilla. Top with Ranch dressing and shredded cheese, then roll into a burrito shape and secure with a toothpick or fold in a sheet of foil. Continue until you’ve filled all the tortillas and rolled them up. Serve with more ranch as a dipping sauce and enjoy!