Toasted Chicken Wrap is a delicious, non-deep fried, and an ideal dish for a healthy Iftar during Ramadan. A very easy and simple recipe that you will like to prepare all the time for your loved ones.
The best part of this chicken wrap is that the chicken stuffing can be made in advance. This stuffing can be stored in the refrigerator for 2 to 3 days. I sometimes freeze the stuffing if I need to store it for a longer time.
Step by step method of preparing Toasted Chicken Wrap
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Toasted Chicken Wrap
Toasted Chicken Wrap is delicious, non-deep fried, and an ideal dish for a healthy breakfast and lunch. Roti layered with egg and then stuffed with spicy chicken and potato filling along with cheese and sauce.
Ingredients
- 1 cup cooked & shredded chicken
- 1 cup boiled and grated potato
- 1 cup finely chopped onion
- ½ cup chopped spring onion
- 2 tablespoons chopped garlic
- 2 green chili chopped
- 1 teaspoon red chili powder
- ½ teaspoon black pepper powder
- 1 teaspoon salt
- 4 tablespoon cooking oil
For the wrap
- 1 tablespoon red chili sauce per wrap
- 2 or 3 eggs whisked
- 1 cup grated mozzarella cheese
- 5 roti/wraps/paratha
- 1 capsicum sliced
Instructions
- Boil chicken pieces, shred, and set aside.
- Boil potatoes and grate them.
- Make 6 to 7 rotis and set them aside.
- Heat oil in a saucepan and fry chopped garlic until light brown. Now fry chopped onion and green chilies until soft.
- Then add red chili powder and black pepper powder. Saute with onion on low flame for 5 minutes.
- Now add boiled chicken and spring onion and fry for 2 minutes until well combined with spices.
- Remove the cooked chicken to a bowl and add potatoes. Mix well and keep aside.
To make the wraps
- Heat 1 tbsp oil in a pan and add 2 to 3 tbsp of the whisked egg. Just after 1 minute, keep a roti on the omelet.
- Flip the egg with roti on the other side. Now the egg layer is stuck to the roti.
- Remove the egg roti to a plate with the egg side up. Keep the chicken stuffing on one half of the roti, along with a layer of mozzarella, capsicum, and chili sauce.
- Wrap the stuffing with the other half forming a half-moon.
- Heat 1 tbsp of cooking oil in a pan and toast the wrap on both sides until crispy.
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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