Description
A smoky, herb-marinated chicken wrap bursting with flavors of mint, coriander, and spice, wrapped in warm whole wheat flatbread and perfect for lunch, dinner, or on-the-go meals.
Ingredients
Scale
- 500g Boneless Chicken Thighs
- 1 cup Fresh Coriander Leaves (packed)
- 1/2 cup Fresh Mint Leaves
- 2 Green Chilies
- 1/2 cup Thick Yogurt
- 5 Garlic Cloves
- 1-inch Ginger Piece
- 2 tbsp Lemon Juice
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1 tsp Salt (or to taste)
- 1 tbsp Mustard Oil
- 4 Whole Wheat Wraps
Instructions
- Preheat your grill pan or skillet over medium-high heat.
- In a blender, combine coriander, mint, chilies, yogurt, garlic, ginger, lemon juice, cumin, coriander powder, garam masala, salt, and mustard oil. Blend until smooth.
- Marinate chicken thighs in the mixture for at least 4 hours or overnight.
- Cook the chicken on a hot skillet for 5–7 minutes per side until charred and fully cooked.
- Optionally smoke using the dhungar method by placing hot charcoal in foil with a drop of oil and covering for 2 minutes.
- Warm your wraps on a skillet. Fill each with cooked chicken, lettuce, and sauce of choice.
- Roll tightly and serve hot.
Notes
- Marinate overnight for best flavor.
- Use Greek yogurt for a creamier texture.
- Add fresh onions, cucumbers, or raita for variation.
- Use charcoal smoke for authentic grilled aroma.
Nutrition
- Serving Size: 1 wrap
- Calories: 380
- Sugar: 3g
- Sodium: 650mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
Keywords: smoked wrap, hariyali kebab, chicken wrap, Indian wrap, grilled chicken wrap