What you need: Makes 8 wraps
3 boneless chicken breasts
8 Whole wheat tortillas or home made flat bread/chapati
1 whole red pepper, chopped into thin slices
1 whole onion, chopped into thin slices
2 tsp olive oil
Salt and pepper to taste
To marinate the chicken:
1/2 tsp ginger and garlic paste
2 Tbsp plain yogurt
1 tsp paprika/red chili powder
1/2 tsp cumin powder
1/4 tsp turmeric
Salt to taste
Paper napkins or foil to wrap
Add the chicken breast and marinating ingredients in a Ziploc/sealable plastic bag. Seal it, then massage all of them together. Set the Ziploc bag in the fridge for about 20 minutes or overnight if you like.
Place the marinated chicken breast on a greased baking sheet and broil on high for 18 to 20 minutes, flipping it at half time. Let it cool. Shred the chicken with a fork or clean hands.
Heat a skillet on medium high. Add olive oil and the diced red onions together. As the onions cook, add in the red peppers and shredded chicken.Sprinkle some salt and pepper. Toss for a few minutes and turn off the eat.
Place a chapati/tortilla on a foil or napkin. Add in a scoop of shredded chicken mixture in the center. Make an open wrap by folding the lower edge towards the center.
Starting at the corner of the folded edge, roll the tortilla with both hands, pull the filling along tightly and roll it towards the other end of the tortilla, gathering the filling along the way.
Now roll the foil paper the same way, to envelope the flat bread. Makes a filling dinner or tucks well in your lunch box. Enjoy!