What you need:
3 whole chicken breasts
6 whole wheat chapatis, homemade or store bought
2 ups raw, crunchy veggies like carrots and peppers/capsicum
2 cups red onion, cut into chunks
1/2 tsp ginger paste
1/2 tsp garlic paste
Salt and pepper to taste
1/2 tsp red chili powder
1/2 tsp garam masala powder
1/2 tsp dry mango powder
1/2 tsp cumin powder
1/2 cup tomato ketchup
1/3 cup ranch dressing or mayonnaise if you like
1/4 tsp turmeric powder
1 tbsp vegetable oil
1 tbsp butter
Get a cast iron or nonstick pan heated on medium high.
Add a tbsp butter. as it melts and foams, add in the chicken breast and let sear for 4 minutes on either side.
Once brown, add a cup of water, cover and cook on low for 10-15 minutes. In the meantime, julienne the veggies.
Cut the cooked chicken, and add it back on the pan and saute it for a few minutes. Add all the spices, ginger garlic paste, salt and pepper.
Sauté for a few minutes. Add a handful of red onions. Saute for 3 minutes on high. Turn off the heat. Pour in a generous dollop of ketchup and ranch, combine to make a creamy mixture. Now let this mixture cool a bit before you assemble it into the wrap.
Once warm to touch, start the assembly line. Get your veggies, chicken, and ranch ready. Take your whole wheat chapatis, slap on a spoon of ranch in the middle and spread it evenly. Add a few spoons of creamy chicken ad top it with veggies. Wrap it tightly from one end to the other. Roll it into a paper wrap or aluminium foil.
Pack away into boxes for lunch to-go or devour! Enjoy!