Chicken Wraps

Ingredients list for Chicken Wraps

• 200 grams Boneless chicken breasts cut into small cubes
• 1½ cups Refined flour (maida)
• + for dusting Whole wheat flour (atta) 1½ cups
• to taste Salt
• ¼ cup pumpkin puree
• 2 tablespoons Beetroot juice
• 1 tablespoon Olive oil
• 1 medium Onion finely chopped
• 1 tablespoon Garlic chopped
• ½ medium Green zucchini cut into small cubes
• ½ cup Tomato sauce
• ½ medium Yellow capsicum cut into small pieces
• ½ medium Green capsicum cut into small pieces
• ½ medium Red capsicum cut into small pieces
• to taste Crushed black peppercorns
• 1 teaspoon Red chilli flakes
• 1 teaspoon Dried mixed herbs
• 10-12 Cherry tomatoes halved
• as required Amaranth micro greens

Method

1. Take ¾ cup refined flour in a bowl. Add ¾ cup wheat flour, salt, pumpkin puree and some water and knead into a soft dough. Similarly, prepare a dough with remaining refined flour, wheat flour and beetroot puree.
2. Heat olive oil in a non-stick pan. Add onion and garlic and sauté till onion turns translucent.
3. Add zucchini, mix and cook for 1 minute. Add tomato sauce and mix. Add chicken cubes, mix and cook for 1 minute.
4. Add yellow capsicum, green capsicum and red capsicum, mix and cook for1 minute.
5. Add salt, crushed peppercorns, chilli flakes and dried mixed herbs, mix and cook till chicken is done.
6. Divide the pumpkin dough into equal portions. Dust some wheat flour on each portion and roll out to thin discs.
7. Divide the beetroot dough into equal portions. Dust some wheat flour on each portion and roll out to thin discs.
8. Heat a non-stick pan and roast the pumpkin dough discs and beetroot dough discs from both sides till golden. Transfer on a plate.
9. Put some chicken mixture, few cherry tomato halves and some micro greens in the centre of each disc and roll.
10. Wrap the prepared rolls with aluminium foil and serve hot.