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Chicken Wrap

 This Chicken Wrap recipe can easily excite you. Soft, juicy chicken morsels are spiced with Flavorful spices, cooked just right, and served with the crunch of Wholesome veggies and creamy, tangy dressings.
Print Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 people
Course: Appetizer, DINNER
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
For the Chicken Filling
  • 500 g boneless chicken cut into small pieces
  • ½ cup curd yogurt
  • 1 tsp ginger-garlic paste
  • ½ tsp black salt
  • ½ tsp white salt adjust to taste
  • 1 tsp red chili powder
  • ½ tsp cumin powder
  • ½ tsp black pepper powder
  • ½ tsp white pepper powder
  • 1 tsp Juice of 1 lemon
  • 1 tbsp butter
  • 2 For the Wrap Bread Roti
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ½ tsp salt
  • 1 tbsp oil
  • ½ cup milk adjust as needed
For the Salad Filling
  • 1 cup green cabbage finely sliced
  • 1 medium onion thinly sliced
  • 2 tbsp curd yogurt
  • 1 tbsp lemon juice
For Assembling
  • 2 tsp Sriracha sauce or your favorite hot sauce
  • 1 Foil for wrapping
  • 1 cup French fries optional, for serving

Equipment

  • 1 sauce pan

Method
 

Step-by-Step Instructions
  1. Step 1: Marinate the Chicken
  2. In a large bowl, combine curd, ginger-garlic paste, black salt, white salt, red chili powder, cumin powder, black pepper, white pepper, lemon juice, and butter.
  3. Add the chicken pieces and mix well to coat evenly.
  4. Cover and let the chicken marinate for at least 30 minutes (longer for deeper flavor).
  5. Step 2: Cook the Chicken
  6. Heat a non-stick pan over medium heat.
  7. Add the marinated chicken and cook for about 30 minutes, stirring occasionally, until the chicken is fully cooked and slightly charred at the edges.
  8. Step 3: Make the Wrap Bread
  9. In a mixing bowl, combine all-purpose flour, whole wheat flour, and salt.
  10. Add oil and milk gradually, kneading into a soft dough.
  11. Cover and let it rest for 30 minutes.
  12. Divide the dough into equal portions, roll into flat discs, and cook each on a hot pan until golden on both sides.
  13. Brush lightly with oil for extra softness.
  14. Step 4: Prepare the Salad Filling
  15. In a bowl, mix cabbage, onions, curd, and lemon juice.
  16. Keep it chilled until ready to assemble.
  17. Step 5: Assemble the Chicken Wrap
  18. Place one roti on a flat surface.
  19. Spread a layer of the cabbage-onion salad.
  20. Drizzle some sriracha sauce over the salad.
  21. Add a generous portion of the cooked chicken.
  22. Roll the wrap tightly and secure with foil.
  23. Step 6: Serve & Enjoy
  24. Serve your Chicken Wrap hot with crispy French fries on the side. It’s the perfect street-style treat—homemade and fresher than anything you can order.
Tips for the Best Chicken Wrap
  1. Marinate longer for juicier chicken and deeper flavor.
  2. Add cheese for a creamy twist.
  3. Use whole wheat for a healthier wrap base.
  4. Make it spicier by adding chopped green chilies or extra hot sauce.
Customization Ideas
  1. Cheesy Delight – Add shredded mozzarella or cheddar before wrapping.
  2. Saucy Twist – Swap sriracha with garlic mayo, ranch, or chipotle sauce.
  3. Healthy Swap – Use only whole wheat flour for the wrap bread and grill instead of pan-frying.
  4. Extra Veggie Crunch – Add bell peppers, lettuce, or cucumber slices for more freshness.
  5. Vegan Version – Replace chicken with marinated tofu or grilled mushrooms.
Pro Tips for the Perfect Chicken Wrap
  1. Rest the Dough – The 30-minute rest ensures softer wraps.
  2. Don’t Skip the Butter in Marinade – It keeps chicken moist and enhances flavor.
  3. Cook on Medium Heat – Prevents burning and ensures even cooking.
  4. Drain Salad Before Adding – Avoid soggy wraps by draining excess curd from the cabbage-onion mix.
  5. Wrap in Foil – Keeps the wrap intact and makes it portable.

Notes

Frequently Asked Questions (FAQs)

  1. Can I make the chicken wraps ahead of time?
     Yes, you can cook the chicken and prepare the salad filling in advance. Store them separately in the fridge for up to 2 days. Assemble the wraps just before serving to keep them fresh and avoid sogginess.
  2. Can I freeze the wraps?
     You can freeze the cooked chicken for up to 2 months in an airtight container. The flatbreads can also be frozen (separate each with parchment paper). Thaw and reheat before assembling.
  3. What can I use instead of chicken?
     You can substitute chicken with paneer, tofu, grilled mushrooms, or even chickpeas for a vegetarian or vegan version.
  4. How can I make my chicken extra juicy?
     Marinate for at least 30 minutes (or overnight for best results) and avoid overcooking. Cooking on medium heat helps retain moisture.
  5. Which sauces go best with chicken wraps?
     Sriracha is great for spice lovers, but you can also try garlic mayo, chipotle sauce, honey mustard, or tzatziki for different flavor profiles.
  6. Can I make the wrap bread gluten-free?
     Yes, swap the all-purpose and wheat flour with a gluten-free flour blend. You may need to adjust the milk quantity slightly for the right dough texture.
  7. Are chicken wraps healthy?
     Yes, especially if you use whole wheat wraps, lean chicken, and fresh vegetables. Limit high-calorie sauces if you’re watching your calorie intake.
  8. How do I keep wraps warm for a picnic or lunchbox?
     Wrap them tightly in foil after assembly and store in an insulated container. This keeps them warm for 2–3 hours.

Nutritional Information (per wrap, approx.)

  • Calories: 350–400 kcal
  • Protein: 25 g
  • Carbs: 35 g
  • Fat: 12 g