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Main Ingredients | Fresh red chillies, Boneless chicken breasts |
Cuisine | Mexican, , , , |
Course | Snacks and Starters |
Prep Time | 6-10 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients list for Chilli Chicken Wrap
- 2 Fresh red chillies
- 2 Boneless chicken breasts
- as required Refined flour dough
- to taste Salt
- 1 teaspoon Oil
- 2 teaspoons Sesame oil (til oil)
- 1 tablespoon Garlic chopped
- 1/2 tablespoon Ginger chopped
- 1 1/2 teaspoons Soy sauce
- 1 teaspoon Red chilli sauce
- 2 teaspoons Fish sauce
- 2 stalks Spring onion greens
- for dusting Refined flour (maida)
- to serve Iceberg lettuce leaves
Method
- Finely chop chicken breasts. Add salt and mix well.
- Heat oil in a non-stick pan. Add chicken and cook till done, tossing once a while. Remove from heat and spread on a plate.
- Heat sesame oil in another non-stick pan.
- Chop fresh red chillies.
- Add garlic, ginger and chopped red chillies to pan and sauté well. Add chicken and toss.
- Add soy sauce, red chilli sauce and fish sauce and toss again. Cook for 2 minutes.
- Chop spring onion greens and add. Toss well and switch off heat. Transfer the mixture on a plate.
- Divide dough into equal portions and shape them into balls. Roll out into thin chapattis or tortillas dusting with flour.
- Heat a non-stick tawa. Place tortillas on top and roast them till done from both sides.
- Place tortillas on a worktop. Place generous spoonful of chicken mixture in the centre and wrap tightly.
- Serve immediately with lettuce leaves.
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