Ginger chicken wrap – Indian style

Life is keeping me busy this week; I will try my best to come up with an enormously boring drown-out post in a couple of days. Meanwhile just to keep you entertained, here is our favorite Indian style ginger chicken wrap recipe complete with chutney yogurt and a truck load of vegetables :)

Ginger chicken wrap

Flat bread (Naan/Chappathi/Lavash/Tortilla)

Baked spicy ginger chicken strips ( recipe follows)

Baked /grilled vegetables (Zucchini/egg plants/bell peppers etc.)

Onions thinly sliced

Tomatoes, sliced

Lettuce, chopped

Cilantro/Jalapeno /green onion, finely chopped (optional)

Chutney yogurt (recipe follows)

Lemon (Optional) - to taste

Layer vegetables and chicken pieces on the flat bread, sprinkle with chopped herbs, squeeze 1/4th of a lemon over if you wish, add a dollop of a chutney Mayo. Wrap it up and enjoy!

Baked ginger chicken strips

Boneless chicken strips (approximately 6x2 inch) 12 nos
Ginger chopped 3 tbsp
Jalapeno chilies (seeds removed) 2 nos
Cumin ¼ tsp
Salt ¼ tsp
Paprika (Optional) ½ tsp
Turmeric (Optional) ¼ tsp
Yogurt 1 tbsp

Grind all ingredients except chicken to make a fine paste. Rub the spice mix over chicken pieces, marinate for 20 minutes to over night. Preheat oven to 400oC. Arrange the chicken pieces on a wire rack kept on a baking tray. Bake for about 20 minutes or till the chicken pieces are cooked. Chicken pieces can be grilled too.

Chutney Yogurt

Green yogurt 1cup

Grated coconut (fresh/dry) 2 tbsp

Ginger paste ½ tsp

Crushed cumin ¼ tsp

Cilantro ¼ tsp

Salt To taste

Mix everything together in a bowl using a wire whisk, refrigerate till use, keeps well up to 1 day.