Spicy Chicken 65 Wrap
A flavorful Indian-inspired wrap featuring crispy, spicy Chicken 65 wrapped in soft flatbread with fresh vegetables and cooling yogurt sauce. Perfect for a quick lunch or dinner with a kick.
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Ingredients
- 500 gramsboneless chicken thighs
cut into bite-sized pieces
- 100 gramsplain yogurt
for marinade
- 2 tablespoonscornstarch
- 2 tablespoonsall-purpose flour
- 1 tablespoonginger-garlic paste
- 1 tablespoonred chili powder
- 0 ½ teaspoonturmeric powder
- 10 piecescurry leaves
- 2 piecesgreen chilies
slit
- 1 tablespoonlemon juice
- 1 teaspoonsalt
- 0 ½ teaspoonblack pepper
- 500 mloil for deep frying
- 4 piecesflour tortillas or flatbreads
8-inch size
- 1 cupshredded lettuce
- 0 ½ cupsliced onions
- 0 ½ cupsliced cucumber
- 2 tablespoonsfresh coriander leaves
chopped
- 0 ½ cupyogurt sauce (raita)
plain yogurt mixed with a pinch of salt and roasted cumin powder
- 2 tablespoonsmayonnaise
optional
Instructions
In a bowl, combine yogurt, ginger-garlic paste, red chili powder, turmeric powder, lemon juice, salt, and black pepper to create the marinade.
Add the chicken pieces into the marinade and mix well. Marinate for at least 20 minutes in the refrigerator.
After marination, add cornstarch and all-purpose flour to the chicken and mix until evenly coated.
Heat oil in a deep frying pan or wok to 180°C (350°F). Deep fry the marinated chicken pieces in batches until crispy and cooked through, about 4-5 minutes per batch. Drain on paper towels.
In the same oil, quickly fry the curry leaves and slit green chilies until crispy, then remove and set aside.
Warm the flour tortillas or flatbreads briefly in a pan or microwave.
Assemble each wrap by spreading a little mayonnaise (if using) on the tortilla, followed by a spoonful of yogurt sauce (raita). Layer with shredded lettuce, sliced onions, cucumber, and crispy Chicken 65 pieces.
Top with fried curry leaves and green chilies, sprinkle chopped coriander leaves, and wrap tightly.
Serve immediately while hot and crispy.
