Indian chicken chapatti wraps
For the Chapatti dough:
200g chapatti flour
Half teaspoon salt
2 tablespoons sunflower oil
120ml warm water
Ghee (for coating)
- makes 8 chapatti’s –
For the chicken filling:
4 chicken thighs (skin and boneless) cut in to strips
Half a large onion(cut in to wedges)
1 yellow pepper(sliced)
1 clove garlic (minced)
4 tablespoons natural yoghurt
1 teaspoon turmeric
1 tablespoon garam masal
1 tablespoon cumin
For the dip:
Handful fresh mint finely chopped
Juice of quarter of a lemon
3 tablespoons natural yoghurt
- serve with halved cherry tomatoes, chopped baby gem lettuce, chopped spring onions, & finely chopped red chilli (optional) -
Add all ingredients for the chicken filling to a bowl and mix together then leave in the fridge to marinade for 20 minutes
Make the dip (add all ingredients to a dish then stir to combine) and prepare the salad bits to serve, then leave in the fridge until ready to serve
Make the chapatti dough – add all ingredients (minus the ghee) to a mixing bowl, bring together and then transfer to a work surface to knead for approx.. 10 minutes or until smooth and combined.
Preheat the oven to 180 degrees (gas mark 5)
Place the chicken mix on to a baking sheet in a single layer and place under a grill for 10 minutes (turn once) – once done, transfer to the oven for 10 minutes, or until the chicken is cooked through.
Portion the dough in to 8 pieces, roll each in to a ball then flatten in the palm of your hand.
Flour the work surface then roll out all 8 pieces of dough to form a thin circle
Put a dry frying pan on to a medium heat then add a chapatti to the pan until it bubbles and slightly browns – flip over then do the same on the other side, remove and spread on a little ghee then leave to one side to continue with the others, stacking as you go.
Once the chicken and chapatti’s are cooked, place everything on a table then invite everyone to take a chapatti, smear on some mint dip, add some chicken mix, a little of each piece of salad, roll and eat.