Wrap recipe for 4 people, takes only 25 mins; recipe has vegetable oil, chicken thigh, onion, garlic cloves, ginger, ground cumin, garam masala, tomato puree, red chilli, lemon, roti, red onion, mango chutney, mint and yogurt.
Chilli chicken wraps
Course: Wrap
Servings
4
servings
Prep time
10 mins
Ingredients
- Vegetable Oil: 2 tbsp vegetable oil
- Chicken Thigh: 6 boneless, skinless chicken thighs, cut into bite-sized pieces
- Onion: 1 large onion, thinly sliced into half-moons
- Garlic Cloves: 2 garlic cloves, finely chopped
- Ginger: 3cm piece ginger, peeled and finely chopped
- Ground Cumin: 1/2 tsp ground cumin
- Garam Masala: 1/2 tsp garam masala
- Tomato Puree: 1 tbsp tomato puree
- Red Chilli: 1 red chilli, thinly sliced into rings
- Lemon: juice 1/2 lemon
- Roti: 4 rotis, warmed
- Red Onion: 1/2 small red onion, chopped
- Mango Chutney: 4 tbsp mango chutney or lime pickle
- Mint: 4 handfuls mint or coriander
- Yogurt: 4 tbsp yogurt
Directions
- Heat the oil in a large frying pan over a medium heat. Add the chicken, brown on all sides, then remove. Add the onion, garlic, ginger and a pinch of salt. Cook for 5 mins or until softened.
- Increase the heat to high. Return the chicken to the pan with the spices, tomato puree, chilli and lemon juice. Season well and cook for 10 mins or until the chicken is tender.
- Divide the chicken, red onion, chutney, herbs and yogurt between the four warm rotis. Roll up and serve with plenty of napkins
