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.
Servings 6
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.