INGREDIENTS
| chicken breast, cut into 1 inch cubes | 500 gms |
| garlic, chopped | 1 tbsp |
| extra virgin olive oil | 1 ½ tbsp |
| ON1y Dry Rosemary | ½ tsp |
| cumin powder | ½ tsp |
| chilli powder | ½ tsp |
| all spice powder (Optional) | ¼ tsp |
| Salt as needed | 1 |
| pepper powder | ? tsp |
| hung curd | 2 tbsp |
| For Wrap | |
| Juliennes of onion | |
| Juliennes of tomatoes, seedless | |
| Iceberg lettuce, shredded | |
| Pickled vegetable (optional) | |
| Garlic sauce |
METHOD
- Mix all the ingredients for marinade. Add lemon juice.
- Marinate chicken with the mix. Cover and refrigerate for at least 12 hours.
- Heat a pan with half tbsp olive oil on a high heat. When the pan is hot. Place the chicken and flip to cook on all the sides evenly.
- When the chicken is tender cooked, shred it on the pan with a wooden spoon. Cook further for 1 to 2 mins. Set this aside and use the same pan to grill quartered layered onions and deseeded tomatoes.
- making wrap/ roll
- Spread sauce on the pita bread, place lettuce and then chicken, grilled onions, tomatoes and roll it up.
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