Chicken Beetrrot Pumpkin Wraps

Ingredients list for Chicken Beetrrot Pumpkin Wraps

• 2 Boneless chicken breasts cut into small pieces
• 2 tablespoons Olive oil
• 3-4 Garlic cloves chopped
• 1 medium Onion chopped
• 1/4 Green zucchini chopped
• 1/4 Yellow zucchini chopped
• 1 small Green capsicum chopped
• 1 small Red capsicum chopped
• 1 small Yellow capsicum chopped
• 3/4 cup Tomato concasse
• 1/2 teaspoon Black peppercorns crushed
• to taste Salt
• 1 teaspoon Dried mixed herbs
• 1/2 cup Cheese grated
• For the wraps
• 2 cups Refined flour (maida)
• 1 teaspoon Fresh yeast
• 2 teaspoons Sugar
• to taste Salt
• 2 tablespoons Beetroot puree
• 2 tablespoons pumpkin puree
• 1/4 teaspoon Turmeric powder

Method

1. Sieve one cup refined flour into each of two bowls, make a well in center, add half teaspoon fresh yeast, one teaspoon sugar in each bowl, add one tablespoon of warm water in each bowl and let the yeast activate.
2. Add salt and beetroot puree to one bowl. Add pumpkin puree and turmeric powder to another bowl, add sufficient water to each bowl and knead to soft dough.
3. Cover with a wet muslin cloth and rest both the doughs for five minutes.
4. Heat olive oil in a non-stick pan, add garlic and onion and sauté till translucent. Add green and yellow zucchini and sauté well.
5. Add green, red and yellow capsicums and sauté well. Add chicken and mix well and cook till chicken is done.
6. Add tomato concasse, dried mixed herbs, salt and crushed black pepper and mix well.
7. Remove from heat and let it cool.
8. Divide the beetroot dough into two equal parts and roll it into a thin round disk.
9. Heat a non-stick tawa, dry roast the rolled disk, turning sides, till both sides are evenly cooked.
10. Repeat the same process with the pumpkin dough.

Nutrition Info