Tikka Egg Naan Wrap

15 minutes
15 minutes
Recipe developed for BC Egg by Eggs.ca

This recipe can easily be increased for more servings, and works especially well when the naan or roti is warmed up before wrapping.


  • 2 tbsp (30 mL) oil
  • 1 tbsp (15 mL) tikka masala
  • salt, to taste
  • 3 tbsp (45 mL) half-and-half cream or water
  • 4 hard boiled eggs, coarsely chopped (see notes)
  • 4 tandoori roti or naan flatbreads
  • 1 small tomato, sliced
  • 1 small red onion, finely chopped


  1. In a skillet, heat oil on medium heat. Blend in tikka masala and salt. Add cream or water and blend to create a light tikka masala sauce.
  2. Fold in cubed hard boiled eggs and coat with tikka masala sauce.
  3. Arrange naan or tandoori roti on a plate and top with ¼ amount of Tikka Masala Eggs. Add tomato and red onion and fold over, to serve. Continue to assemble with remaining naan and eggs.


Slightly toast, grill or warm tandoori roti or naan flatbread before assembling into a wrap.

Looking for tips on getting your eggs perfectly hard cooked for this recipe? Visit our Cooking Eggs 101 page!

Wondering what’s in “Tikka Masala” spice? If you can’t find a blend at your grocery store, you can make your own. Mix the following, grinding the whole spices and then adding the ground:

  • 1 tablespoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon Fennel Seeds
  • 10-12 Kashmiri chilli or other dry red chili (I recommend mild to get brighter color and less spicier flavor)
  • 1/4 teaspoon turmeric powder
  • 1/2 nutmeg
  • 1/4 teaspoon cardamom seeds
  • 1/4 inch cinnamon stick
  • Few strands of Saffron
  • 10-12 black or white pepper corn
  • 4-5 Cloves
  • 1 tsp Dry Fenugreek Leaves
  • 1 tbsp onion
  • 1 tsp ginger
  • 1 tbsp garlic powder
  • Salt to taste

Best used fresh, but keep leftovers tightly sealed in a light proof container.

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