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Urvashi Saxena

Lunch Wrap

I've been making a lot of wraps lately for office lunch, they are quick, easy, no-fuss eating, and so versatile, you can change the toppings, sauce, meats, veggies and it's a whole new wrap.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 2 Wraps
Course: Lunch
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Chicken Filling
  • 2 Chicken Thighs - boneless and skinless
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Salt
  • a pinch Black pepper powder
  • 1/2 tbsp Cumin Powder
  • 1/2 tsp Coriander Powder
  • 2 tbsp Olive Oil
Sauce
  • 4 tbsp Mayonnaise
  • 3 tbsp Greek Yogurt - Whole Milk
  • 1/2 tbsp Dill
  • 1/2 tsp Cayenne Pepper Powder
  • 1/4 tsp Black pepper powder
  • a pinch of Salt
  • 2 Tortillas
  • 1/2 cup Onions - thinly sliced

Equipment

  • Saucepan
  • Frying Pan

Method
 

  1. Wash the Chicken Thigh and cut them into small cubes.
  2. Marinate the chicken with salt, red chili powder, and black pepper powder for 10 mins.
  3. Heat a saucepan, add in the oil, and add the cumin and coriander powder. Saute for 30-40 seconds.
  4. Add the chicken cubes to the pan and saute for 5-6 mins, move the pieces around in the pan every 2 mins.
  5. Add in 1/2 cup water and let the chicken cook for 15 mins.
  6. When the chicken looks good, season it if required and let it cool down.
  7. For the sauce, mix all the ingredients in a small bowl.
  8. On a tortilla, spread some sauce, add in the chicken pieces, some sliced onions and wrap it.
  9. Place it seam side down on the frying pan. Toast on both sides for 2-3 mins.
  10. Serve with your favorite beverage! Enjoy!