Masala chicken wrap is Juicy and tangy lemon juice with spicy chicken, crunchy onion and green chilies are in each fold of this brown rice tortilla wrap – if you have one, you will want another. It’s perfect of an office lunch or a mini appetizer.
Finally it’s done!
I have been off from work since last Tuesday the 24th. Vacation for most of the people is resting and sleeping a lot. For me, it’s cooking and decorating; it makes me happy. This was my first vacation with Matthew where we spent quite a long time at home. I cooked a ton – a big fat thanksgiving meal, cranberry cake, apple pie, chicken wrap, crème Brule, and chai vodka. We did grocery shopping twice too!
And in midst of everything, we decorated the entire home with Christmas decorations.
I will slowly put the Christmas décor pictures on the blog. I need to rest my butt first. I hate to say this, but I am looking forward to going back to work tomorrow. My hands, back and legs are going to get some rest.
Even though I was physically so exhausted, I had a big wide smile on my face this entire time.
Among all these six days, I got sick on Wednesday so we had to go to hospital for an ECG. I had trouble breathing and the doctors said that I had acid reflux. So they prescribed some over the counter drugs for now.
We also tried a local hot pot place, which just opened in Cambridge. The food was unique and very mild. We loved it and can’t wait to try it another time.
Now, let me tell you guys about this delicious and unique Masala chicken wrap. A couple of weeks back in Globe cafeteria, the head chef prepared the chicken tikka masala. The very next day, they were selling that as a wrap with Naan. However, I don’t eat Naan as it contains a lot of calories, so I asked them to make me the wrap with a wheat tortilla. Trust me; they know how fussy I am. It was so delicious that I kept buying that for the rest of the week.
Then I thought why don’t I try that with leftover chicken or turkey?
There are many times that I buy whole chicken legs or a whole chicken. First, I roast them and we enjoy roasted chicken quite a lot. However, after a few dinners, we get bored of it. So what I do is shred the meat pieces and cook them with spices. With fresh onion, lemon juice, green chilies and this masala chicken those wraps test ethereal. We go through so rapidly.
In this masala chicken wrap, I have used Anisa Arif’s Zaiqa Tandori Masala and Trader Joe’s brown rice tortilla. They are lower in calories than wheat ones and taste wise, they are much better. If you want to win a selection of her four best spices, take part in the giveaway listed below.
Before I proceed, to the final news, let me take a moment to thank Anita Mokashi. A couple of weeks back I sent her my homeblend chai as Diwali Gift. Anita made some amazing nankhatai with to go with my chai. Hope over to Anita’s blog to check out my tea and her nankhatai.
Now, let’s finish the giveaway news!
Winner of the last giveaway: Natalie Blyth
Eligibility: You need to live in India.Details of the next giveaway:
What can you win in this new giveaway? Choice of 4 Zaiqa sample spices.
How can you win this?
- Like my page on Facebook.
- Follow me on twitter.
- Comment on any post which is running this giveaway.
I have used Sheryl Julian’s slow-roasted whole chicken legs. Tandoori masala can be found in an Indian Grocery store. If not, replace that with garam masala.
In the recipe I have noted down grated ginger, minced garlic, chopped tomato and green chiles as many would not take their food processor out for so less things. However I have used the food processor myself to make a fine paste of ginger, garlic, tomato and chiles.
Recipe Masala Chicken Wrap
- 3 whole chicken legs, roasted and shedded
- 1 tablespoon vegetable oil
- 1 small red onion, finely chopped
- 1 piece (1 1/2 inch) ginger, grated
- 4 cloves garlic, minced
- 2 roma tomatoes, chopped
- 1 green chile, seeded and finely chopped
- salt to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon tandoori masala – *for replacement check notes above
- 1/2 teaspoon red chile powder
- 8 brown rice tortilla wrap
- 1 tablespoon fresh cilantro, chopped(for serving)
- 1 lemon, cut into wedges (for serving)
- Shred the chicken pieces and set it aside in a bowl.
- In a non-stick skillet over a medium heat, heat vegetable oil. Add 3/4 of the chopped onion and fry for 5 to 6 minutes, or until opaque.
- Add ginger, garlic, tomato pieces, and green chili. Cover and cook over a medium/low heat for 4 to 5 minutes, or until the tomatoes are soft. Add salt, ground cumin, coriander, tandoori masala, and chili powder. Cook it for 3 minutes. Add chicken pieces and stir to mix it well. Cover and cook it over a medium heat for 4 to 5 minutes, or until you see the chicken is cooked well with the spicy paste. Take it aside.
- Toast each side of the tortilla bread. Spoon some of the chicken mix into them. Add some chopped onion and fresh cilantro. Sprinkle some lemon juice and serve warm with green tea or skimmed masala chai.
Beautifully explained …and I am always amazed by your clicks…This wrap seems flavorful with use of the choicest spices.
Lovely clicks Dolphia. Wrap looks very filling and delicious. Looking forward to your Christmas decor pics.
I agree the cooking ,cleaning and shooting is tiresome.. when I think of the butter that’s going to sit on my hips its worrisome 😀
Loving the wraps to wick all the leftover goodness.Looks yummm.
I love the way you always give such detailed explanations Dolphia. The wraps sound delicious. Looking forward to your Christmas decorations. – Sreelatha
We are looking forward to 2 weeks break during Christmas and New Year and are slowly decorating the house. I enjoy bringing out a few things every weekend! These wraps look just delightful.
I do have a kolkata style recipe too 🙂
Thank you Meeta, Meena, Pavani, Sree latha and Alka 🙂
Thank you!
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