Name: Tikka Masala Wrap for the Table
Yield: 4

Vegetarian Tikka Masala Wrap starts with a soft, warm pita filled with Indian-spiced chickpeas, crisp veggies, and a flavorful cilantro-mint sauce.

author’s note

You Won’t Miss The Meat In This Dish!

Over the past year, these Vegetarian Gyros have become a go-to lunch. I’ve made them countless times, and they come together quickly in the air fryer, especially since I usually have a batch of Tzatziki Sauce in the fridge.

Inspired by those gyros and the spices in a reliable Chicken Tikka Masala, I created these Tikka Masala Wraps. They’re packed with flavor and just as straightforward to make as the gyros, especially if you prep the cilantro-mint sauce ahead of time. You might recognize the sauce ingredients because it’s the same as the one on my Shrimp Tacos, but with mint added to pair with the spiced chickpeas.

Process shots-- images of the chickpeas and spices being combined and then cooked in the air fryer

Tikka Masala Wrap Ingredients

Chickpeas: Air fryer gives the best texture and is quickest but they can be roasted in the oven. Pat dry before adding oil and spices so they roast, not steam.
Pita or Naan: Use small rounds or full size and warm or lightly char for better flavor and texture.
Mint-Cilantro Sauce: Blend everything together. Use full-fat mayo, fresh lime juice, and zest (just the green part).
Veggies: Start with lettuce and cucumber. Add what you like—red onion, cherry tomatoes, and avocado work great.

Quick Tip

Grab English cucumber or Persian cucumbers for these Tikka Masala Wraps. Regular cucumbers are too watery and lack flavor and the crisp/crunchy texture we’re going for.

Process shots of Tikka Masala Wraps-- making the sauce

How To Make Tikka Masala Wrap Tips

Roast chickpeas in the oven or air fryer with oil and spices until crisp.
Blend the sauce by adding all ingredients to a food processor or blender until smooth.
Warm or char the pita/naan for better texture and flavor.
Toss lettuce with some sauce, then layer onto warm pita with roasted chickpeas.
Top with your favorite veggies, drizzle more sauce, and serve with a fork for the tasty spillover.

Quick Tip

It is satisfying to this 15×21-inch sheet pan – it gives the chickpeas so much room to get evenly roasted. Also, note that cook time changes quite a bit (it’s much longer) when the chickpeas are overlapping or don’t have enough space. They also roast unevenly — some become overly crispy while others never develop the crisp exterior.