Air Fryer Chicken Tikka Lettuce Wraps

These Air Fryer Chicken Tikka Lettuce Wraps combine the smoky depth of air‑fried chicken with the zesty kick of tikka masala, all wrapped in crisp lettuce. The dish is packed with protein, fresh veggies, and a creamy yogurt lime sauce that balances spice and freshness. Ready in just 35 minutes, it’s the perfect quick dinner for busy weekdays.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb boneless, skin‑less chicken thighs, cut into bite‑size pieces
• 2 tbsp tikka masala paste
• 1 tsp fresh lemon juice
• 1 tbsp olive oil, plus 1 tsp for brushing
• Salt & pepper to taste
• 8 large butter or romaine lettuce leaves, washed & dried
• 1 cup cooked quinoa (cooked in water or chicken broth)
• 1/2 cup diced cucumber
• 1/4 cup chopped fresh cilantro
• 2 tbsp plain Greek yogurt
• 1 tsp lime juice
• 1 tbsp chopped fresh mint
• Optional: 1/4 cup roasted chickpeas for extra crunch
• Fresh cilantro sprigs for garnish

Instructions

1. Preheat the air fryer to 400°F (200°C).
2. In a bowl, whisk chicken, tikka paste, lemon juice, 1 tbsp olive oil, salt, and pepper until coated.
3. Let the chicken marinate for 10‑15 minutes (or up to 24h in the fridge for stronger flavor).
4. Place the marinated chicken in the air fryer basket in a single layer; drizzle with the remaining 1 tsp olive oil.
5. Air‑fry for 12 minutes, shaking the basket halfway through, until chicken is golden and cooked through.
6. While chicken cooks, whisk yogurt, lime juice, mint, and a pinch of salt to make the sauce, and set aside.
7. In a large bowl, toss quinoa, cucumber, cilantro, and the roasted chickpeas (if using).
8. To assemble, spoon a generous heap of the quinoa mix onto each lettuce leaf, top with 3‑4 chicken pieces, drizzle with yogurt sauce, and garnish with cilantro.
9. Serve immediately with extra lime wedges on the side.

Chef's Note

Pro tip: after air‑frying, let the chicken rest 5 minutes before cutting to retain moisture and maximize juiciness.

Make-Ahead Tips

You can marinate the chicken up to 24 hours ahead and keep it refrigerated. Assemble the wraps right before serving for optimal crispness.

Substitutions

Use turkey breast or firm tofu instead of chicken for variety. Swap quinoa for cauliflower rice for a lower-carb option.