ISLAMABAD: This cheesy tandoori chicken wrap is quick to prepare and uses just a few pantry staples. It’s packed with flavor and incredibly versatile.
Ingredients:
- 500 grams boneless chicken, sliced
- 1 cup yogurt
- 3 tbsp tandoori masala
- 1 tbsp lemon juice
- 2 tbsp ginger-garlic paste
- Salt, to taste
- 3 tbsp vegetable oil
- 4 large all-purpose flour parathas
- 1 cup chopped tomatoes
- 1/2 cup sliced onions
- 1 cup shredded cheese
- 4 lettuce leaves
- 5 tbsp barbecue sauce
- 5 tbsp mint chutney
- 1/2 cup coriander leaves
- Butter or ghee
Instructions:
- In a large bowl, combine the whisked yogurt, tandoori masala, lemon juice, ginger-garlic paste, and salt. Mix well to combine. Add the chicken pieces and ensure they’re well coated. Let it marinate for half an hour.
- Next, heat oil in a pan over medium heat. Add the marinated chicken and cook until tender and slightly charred. Set aside.
- Warm the parathas on a tawa. Spread a generous layer of barbecue sauce and mint chutney on each paratha, then add lettuce, the cooked chicken, tomatoes, onions, coriander leaves, and shredded cheese.
- Drizzle a little more mint chutney on top. Wrap the ingredients tightly, then heat a pan. Brush the outside of the wrap with ghee and grill on both sides. To melt the cheese, cover the wrap with a lid for about 30 seconds to trap the steam.
- Once golden and crispy, remove from the pan. Slice in half, and serve.
