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Chicken Tikka Boti


8" Pressed
Chicken Tikka Boti

Scale Your Recipe

Original Recipe Serves 12
Prep Time 10 min
Cooking Time 10 min


24 each  8" Heat Pressed Flour Tortillas (10410)  
Chicken Marinade , see related recipe   
48 oz.  Chicken Thigh and Leg Meat , boneless , cut into 1 1/2" cubes 
18 oz.  Green Pepper , large dice 
3/4 lb.  Onion , large chunks 
24 oz.  Tomatoes , fresh , diced 
12 leaves Bibb Lettuce  


1.) Set aside 12 oz. of chicken marinade, reserve refrigerated. Marinate the chicken pieces in the remaining marinade overnight in a sealed, plastic bag.

2.) Create the skewers alternating chicken, onion, and pepper, approximately three times or until each skewer has 2 oz. of chicken, ¾ oz. of pepper, and ½ oz. of onion. Grill the skewers until the chicken registers 165°F.

3.) To serve, top two flour tortillas with the cooked, skewered ingredients, 1 oz. tomato, and a lettuce leaf. Top each tortilla with 1 tbsp. of the reserved marinade. Roll tortilla, folding in one side to create a wrap.

Recipe Using Same Product(s)


Chicken Marinade

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