Cooking Time: 20 minutes
Ingredients (six wraps)
Spinach Tortillas - 6
Ground Chicken - 2 lbs
Onion - 1/2 (US size; finely chopped)
Turmeric - 1/4 tbsp
Garam Masala - 1 tbsp
Corriander Powder - 1 tbsp
Chicken Masala - 1 tbsp
Chilli Powder - 1/2 tbsp
Ginger Garlic paste - 1 tbsp
Curry leaves - 8
Jeera - 1/2 tbsp
Salt to taste
Aluminium Foil - 6 (one for each tortilla)
Preparation
- Heat oil in a kadai and add jeera and curry leaves
- Add onion and fry till golden brown
- Add ginger garlic paste and saute for 30 seconds
- Add ground chicken and using a spatula, chop the chicken finely in the kadai (like how you kothu parata is done)
- The chicken will start changing color (from pink to white). Continue to chop them with the spatula till they resemble scrambled eggs (abt 10 mins)
- Add turmeric and saute for 30 seconds
- Add chicken masala, garam masala, corriander powder, chilli powder, salt. Stir for 30 seconds till all masalas are evenly distributed
- Close the kadai with a lid and cook for 10 minutes, stirring occasionally
- Turn off the heat and set aside to cool
- Heat a flat pan (the one you use for roti / dosa / pancake)
- Cook the tortilla like how you would cook a roti
- While cooking the tortilla, cut enough aluminium foil to hold the tortilla (ex: 1' x 1') and put it on a round food plate
- Transfer the cooked tortilla to the food plate
- Take desired amount of cooked chicken and place it in the center of the tortilla
- Roll per the instructions in tortilla packet (trust me, no rocket science!)
- Once done, roll the tortilla this time with the aluminium foil so that it holds the shape (and stays warm)
- Serve warm. No side dishes required
One tortilla is filling for most people. Two is hearty if you are really hungry!
Want to be creative? Cut the wrapped tortillas into half and make it a party plate! :)
Source: Kutti Geetha
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