mix together the Tikka paste with 1 tbsp of the natural yogurt, and then stir into the chicken to coat completely – longer you can leave it, the better, but we just marinated for an hour or so
whilst the chicken marinades, add the onion to a large frying pan with few squirts oil and a good pinch of salt, and cook over a low heat with the lid on – stir every now and again until well caramelised and when it starts to stick, stir a bit more often – they won’t go golden, but when they’re sticky and gloopy they’re done
whilst that’s cooking, make the raita by peeling and dicing the cucumber and stirring into the natural yoghurt and mint sauce – keep in the fridge until you need it
make up the rice according to the packet instructions (leave out the oil, even if it says to use it)
next, get to business – if you’re using the Tefal Optigrill, simply press the Manual button until the light is orange, and once preheated add the chicken and close the lid until cooked
if using the grill, heat to medium-high, place the chicken underneath and cook until done, not forgetting to turn it now and again
grab your wraps and spread over as much raita as you like, followed by a sprinkling of rocket leaves, a couple of spoons of rice, caramelised onion and finally the chicken – this doesn’t need to be exact, just stuff them with as much as you want!
