Recipe by Tara Holland
Start to Finish: 40 minutes
1 1/2 cups store-bought tzatziki
3 tbsp. coarsely chopped fresh cilantro, plus leaves for garnish
1/2 tsp. ground cardamom
1/4 tsp. ground coriander
2 tbsp. vegetable oil
1 jar (15 oz.) store-bought tikka masala sauce
4 large (7-inch) wholegrain tortillas (fajita size)
1/4 English cucumber, halved lengthwise and thinly sliced (about 1/2 cup)
1/4 small red onion, finely chopped (about 1/4 cup)
1 jalapeño chile, finely chopped, for garnish
1. In a medium bowl, mix the tzatziki, chopped cilantro, cardamom, and coriander. Add 1 to 2 tbsp. water if needed to loosen the sauce; season with salt and pepper.
2. In a medium deep skillet with a lid, heat the oil over medium-high. Season the chicken and add to the skillet. Cook the chicken until golden brown, about 5 minutes per side. Pour the tikka masala sauce over the chicken. Bring to a simmer. Cover and reduce heat to medium-low. Simmer the chicken, turning once, until cooked through, 20 to 25 minutes. Transfer the chicken to a cutting board; using 2 forks, shred into bitesize pieces. Return the chicken to the sauce to keep warm.
3. In a skillet over high heat or over a gas flame on the stovetop, using tongs, char the tortillas, turning often, about 15 seconds per side.
4. Divide the chicken among the tortillas. Top with the tzatziki sauce, cucumber, and onion. Garnish with cilantro leaves and the chile.