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Chilli chicken wraps

It’s a wrap! A speedy supper with plenty of spice that’s low in calories – the perfect midweek meal



2 tbsp vegetable oil

6 boneless, skinless chicken thighs, cut into bite-sized pieces

1 large onion Onion , thinly sliced into half-moons

2 garlic cloves, finely chopped

3cm piece ginger Ginger , peeled and finely chopped

½ tsp ground cumin

½ tsp garam masala

1 tbsp tomato purée

1 red chilli, thinly sliced into rings

juice ½ lemon

4 roti, warmed

½ small red onion, chopped

4 tbsp mango chutney or lime pickle

4 handfuls mint Mint or coriander

4 tbsp yogurt



Heat the oil in a large frying pan over a medium heat. Add the chicken, brown on all sides, then remove. Add the onion, garlic, ginger and a pinch of salt. Cook for 5 mins or until softened.


Increase the heat to high. Return the chicken to the pan with the spices, tomato purée, chilli and lemon juice. Season well and cook for 10 mins or until the chicken is tender.


Divide the chicken, red onion, chutney, herbs and yogurt between the four warm rotis. Roll up and serve with plenty of napkins


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