Prep Talk – Chicken Wraps

Chicken Marinating:

  • 1/4 kg Diced Chicken cubes
  • 1-1/2 teaspoons Refined Salt
  • 1-1/2 teaspoons Black Pepper
  • 1/2 teaspoon Red Chili Powder (can use chili flakes instead)
  • 1-1/2 teaspoons Shan Foods White Pepper
  • 1-1/2 teaspoons Chef’s Choice Dried Oregano
  • 1 tablespoon National Foods Ginger and Garlic Paste
  • 2 tablespoons Lemon Juice
  • 3 tablespoons American Garden Natural Vinegar
  • 2 tablespoons American Garden Hot Sauce/Chili Sauce
  • 1 teaspoon American Garden Soy Sauce
  • 1 teaspoon Tesco English Mustard
  • 1 teaspoon Langnese Honey


Vegetables Used:

  • 2 Onions julienned
  • 1 medium sized Green Bell Pepper julienned
  • 1 medium sized Cucumber julienned
  • ½  medium sized Tomato chopped
  • 1 whole pickled Jalapeño
  • 4-5 diced Olives


Yogurt Dressing:

  • ¼ cups Plain Nestle yogurt
  • ¼ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • ½ tablespoon National Foods Ginger Garlic Paste
  • ¼ teaspoon Chef’s Choice Dried Oregano


  • In a large bowl, combine all above mentioned ingredients and seasonings; add the chicken. Leave the chicken aside for marinating.
  • Add 2 tablespoons of Dalda cooking oil in a pan and sauté ginger and garlic paste, as well as red chili paste. Add all vegetables and let them cook for 2-3 minutes. Flavor the vegetables according to your liking (Mine included: Salt, Black Pepper, White Pepper, Hot Sauce, Vinegar and Knorr Chicken Powder. All ingredients were eyeballed, no specific measurements).
  • Add 2 tablespoons of Dalda cooking oil in a pan and cook the chicken until tender.
  • Combine both; sautéed vegetables and chicken together.


  • Drizzle a few drops of oil on to pita and heat.
  • Top it off with the wrap mixture.
  • Pour the yogurt dressing according to your preference.
  • Finally wrap it off with butter paper and serve.



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