Indian · Lunch
Spiced Chicken Wrap with Mint Chutney
Chicken Tikka Frankie Roll
A Mumbai street-style frankie of broiled chicken tikka rolled in a flaky paratha with mint chutney, sliced onion, and a yogurt drizzle.
$
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
34gProtein
22gFat
48gCarbs
3gSugar
2gFiber
780mgSodium
95mgChol
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Instructions
1
Prep
Cut 400g chicken thigh into 0.5-inch strips. Whisk 1/4 cup yogurt with ginger-garlic paste, kashmiri chilli powder, garam masala, cumin, carom seeds, 0.5 tsp salt, 2 tsp lemon juice, oil, and crushed kasuri methi. Coat chicken, rest 5 minutes. Slice red onion, toss with 1 tsp lemon juice, black pepper, and pinch salt. Whisk 1/4 cup yogurt with half the mint, pinch salt, and 2 tsp water.
2
Broil
Heat broiler to high, line sheet pan with foil. Spread marinated chicken in single layer, broil 4 inches from heat 10 minutes, turning once at 6 minutes, until edges char deeply and internal temperature reaches 165°F.
3
Crisp
Heat parathas in a dry skillet over medium heat 90 seconds per side until golden, flaky, and crisp at edges. Work with one paratha at a time or use two skillets if available.
4
Wrap
Lay each paratha flat, spread 1.5 tbsp mint-coriander chutney across centre. Pile broiled chicken down middle, top with onion-lemon salad and remaining mint and coriander.
5
Plate
Drizzle yogurt mixture over the filling, sprinkle chaat masala to finish, roll tightly, and serve immediately with lemon wedge on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) boneless chicken thigh
- 180ml (3/4 cup) plain whole-milk Greek yogurt
- 2 tbsp ginger-garlic paste
- 2 tsp kashmiri chilli powder
- 1 tsp garam masala
- 0.5 tsp ground cumin
- 0.5 tsp carom seeds
- 1 tsp salt
- 3 tsp lemon juice
- 1 tbsp neutral oil
- 0.5 tsp kasuri methi
- 2 large frozen parathas
- 50g (1 medium red onion) red onion
- 16g (small handful) fresh mint
- 16g (small handful) fresh coriander
- 0.25 tsp ground black pepper
- 3 tbsp mint-coriander chutney
- 0.5 tsp chaat masala
- 2 lemon wedges