Chicken Wrap recipe

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Ingredients

• 4 flour tortillas or paratha-style wraps
• 300 g boneless chicken, thinly sliced
• 1 tsp ginger garlic paste
• 1 tsp red chilli flakes
• 1/2 tsp black pepper
• 1 tsp salt
• 1 tbsp lemon juice
• 2 tbsp oil
• 1 cup shredded cabbage
• 1 small onion, sliced
• 1 tomato, sliced
• 4 tbsp mayonnaise
• 2 tbsp ketchup
• 1 garlic clove, grated

Method

1. Mix the chicken with ginger garlic paste, chilli flakes, pepper, salt and lemon juice. Rest for 15 minutes.
2. Heat the oil in a pan on medium-high heat. Cook the chicken for 8 to 10 minutes, stirring, until golden with no pink inside.
3. Mix the mayonnaise, ketchup and grated garlic into a sauce.
4. Warm each tortilla in a dry pan for 20 seconds per side until soft.
5. Spread sauce along the centre of each wrap and add cabbage, onion, tomato and chicken.
6. Fold in the sides and roll up tightly.
7. Toast the rolled wraps seam-side down for 1 minute until lightly crisp, then slice and serve.

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