CHICKEN WRAPS

RECIPE:

INGR:

Thin rotis                           6
Boneless chicken            300 gms
Cucumber                         2
Ripe tomatoes                  2
Onion                                 2
Lemon                               1
Thick curds                       1 cup
Mayonnaise                      2 tbsp
Cheese dip/spread          2 tbsp
Garlic                                 2 - 3 cloves
Milk                                    2 tbsp
Pepper pd                         2 tsp
Chilli flakes                       2 tsp
Coriander leaves             2 sprigs
Kasuri methi/oregano     1 tsp
Turmeric                           1/2 tsp
Sugar                                 1 tsp
Oil for shallow fry             2 tbsp
Butter                                 1 tbsp
Salt to taste  

METHOD: 

1. Do all preparatory work.
2. Just before serving, assemble and heat them in the oven. 
3. This way the wraps stays fresh and crisp. 

FOR WRAPS:

1. Make thin rotis with wheat flour and keep aside. 
2. Readymade tacos or rumali rotis can also be used.

FOR GARNISH:

1. Cut tomatoes into thin circles ; onion sliced across as shown.
2. Slice cucumber into thin strips lengthwise.
3. Gently roast the onions for a minute or two in butter to remove the raw flavour.

FOR SPREAD:

1. Take curds in a bowl and whisk it till silky.
2. Add mayonnaise, cheese dip , milk, crushed garlic and mix it
3. Season it with a pinch of pepper pd, chilli flakes, oregano, salt.
4. Rest it aside.

CHICKEN FOR FILLING:

1. Clean, wash and make thin strips with the boneless chicken.
2. Squeeze in half a lemon , a pinch of turmeric, kasuri methi, salt and rest for 10 mts.
3. Heat pan on medium flame and put in oil and butter.
4. On heating, add the chicken and gently toss around on high flame for 5 mts.
5. Add sugar and toss over; see that a gentle caramelised browning on the chicken strips is formed.
6. Reduce the flame, season it with salt, pepper, chiili flakes, kasuri methi/oregano and cover it .
7. Simmer it without adding any water for 10 - 15 mts.
8. The moisture inside the pan will enable the cooking process.
9. Remove and keep aside.

WRAPS:

1. Just before serving, take one plain roti and keep it on a foil in a plate.
2. Spread the dip sauce generously all over the roti.
3. Lay gently tossed onions, cucumber and tomato slices on it.
4. Now add chicken strips and cover them with more tomatoes and onion.
5. Sprinkle dip sauce over it and add a dash of lime.
6. Carefully wrap the roti tightly with the filling intact inside.
7. Serve hot with the dip and tomato ketchup.

PLAIN ONION RAITHAA..

INGR:

Onions                    2
Curds                      200 gm
Green chillies         2
Coriander leaves    a sprig
Salt to taste

METHOD:

1. Chop onions horizontally to give thin slices as shown.
2. Finely chop chillies and coriander leaves.
3. Add them to onion and give a gentle toss.
4. Take a mixing bowl,  put in curds.
5. Add salt to it and whisk till smooth and shiny.
6. Put in onion, chillies and gently mix with a fork.
7. Check for seasoning; adjust as per your taste.
8. Serve at mealtimes with a dish of choice.

Note:

1. Curds should be thick & sweet.
2. Mix in the onions just before serving; about 10 mts. would do.
3. Seasoning can be adjusted according to one's taste.
4. This goes well with pulao, biryani, chappati etc.