Using Savore Nawabi Malai Tikka (34g): One full sachet is designed to season approximately 500–600g of paneer, chicken, potatoes, mushrooms or vegetables. For a yoghurt-based marinade, use 5–6 tbsp of thick plain curd; for roasting vegetables, a lighter coating can also work. Marinate paneer and vegetables for 20–30 minutes. For chicken, marinate for 30 minutes to 2 hours in the refrigerator, then cook thoroughly.
The best part of a malai tikka wrap is how easily it adapts: creamy paneer for one person, chicken for another, and a generous amount of crunch for both. Start with Savore Nawabi Malai Tikka, then build the wrap you actually want to eat.
Ingredients
- 500 g paneer OR boneless chicken, prepared separately
- Savore Nawabi Malai Tikka, pack-recommended quantity
- Thick yoghurt, enough to coat
- Roti, flatbread, or tortilla for serving
- Sliced onion, cucumber, lettuce, or cabbage
- Plain yoghurt and mint chutney for a spread, to taste
How to make it
- Marinate paneer or chicken with yoghurt and Savore seasoning in separate bowls. Keep chicken refrigerated and use separate utensils.
- Cook the filling using a pan, grill, or oven. Paneer should be heated through; chicken must reach 74°C (165°F) in the thickest part.
- Warm your roti or tortilla briefly so it bends without breaking.
- Spread a spoonful of yoghurt-mint sauce, then add vegetables and cooked tikka.
- Roll tightly. Slice only after securing the seam side down.
Food safety: When working with raw chicken, refrigerate during marination, prevent cross-contamination, and cook to at least 74°C (165°F). For all ingredients, follow safe storage and cooking practices.
Make it your own
- Keep the sauce thick so the wrap doesn't become soggy.
- Build vegetarian and chicken versions separately for mixed groups.
- Use less filling than you think; an overstuffed wrap tears easily.
More ways to serve it
- Pack an assembled wrap for a quick lunch when food can be kept safely chilled.
- Serve smaller wraps as party snacks.
- Turn the same fillings into a salad or rice bowl.
Frequently asked questions
Can I prepare the filling ahead of time?
Yes. Keep cooked filling refrigerated and follow safe cooling and reheating practices.
Can I make this vegetarian?
Yes. Paneer, tofu, or mushrooms work with their own cooking requirements.
What sauce works well?
Thick yoghurt with mint chutney is a simple pairing.
Make it easy with Savore
Use Nawabi Malai Tikka to bring this flavour into your kitchen. For more flexible meal ideas, explore the Nawabi Malai Tikka flavour guide.
Good food. Less effort.