Chicken And Vegetable Wrap (Made With Cornflour) Recipe

Chicken and vegetable makes a great combination of protein, fiber, vitamins and minerals. A healthy yet tasty option for your everyone to snack on.

Nutrition Information

Per Serving: 1 Number - 190.0 gm

  • 379.5 kcal
  • 26.9 gm
  • 7.9 gm
  • 22.9 gm
    Total Fat
  • 4.8 gm
    Total Fiber
50.0 Gm(50.0 gm) Chicken, Breast
3.0 Chopped Tbsp(21.0 gm) Yellow Zucchini
2.0 Julienne Tbsp(9.0 gm) Lettuce
2.0 Chopped Tbsp(19.0 gm) Tomato
2.0 Chopped Tbsp(12.0 gm) Onion
1.0 Tbsp(12.0 gm) Lemon Juice
2.0 Tsp(10.0 gm) Mayonnaise
1/2 Tsp(3.0 gm) Ginger Garlic Paste
1/4 Powder Tsp(0.54 gm) Red Chilly
1/4 Tsp(0.37 gm) Garam Masala
1/4 Tsp(1.0 gm) Salt
2.0 Tbsp(18.0 gm) Butter
4.0 Tbsp(30.0 gm) Wheat Flour (Whole)
1.0 Tsp(2.0 gm) Corn Flour
15.0 Ml(15.0 ml) Water
0.13 Tsp(0.56 gm) Salt
  • Take 100gm of chicken breast in a mixing bowl, add 1 tbsp lemon juice, 1/2 tsp ginger garlic paste, 1/2 tsp red chilli powder, 1/4th tsp garam masala powder, 1/4th tsp salt, mix and marinate for 30 minutes. Keep aside.

  • Take a frying pan, heat 1 tsp butter and add the previously marinated chicken.

  • Cover, cook well on both the sides and keep aside.

  • To make the tortilla, take a mixing bowl to add 2 tbsp wheat flour, 1 tbsp cornflour and 1/8th tsp salt. Adding a little water, knead it into a soft dough.

  • Rolling it in ball form, coat it very lightly with whole wheat flour, flatten it and make it in a circular roti shape using a rolling pin.

  • Heat a nonstick tava on a low flame and roast the tortilla on it. Allowing it to cook, make sure both sides are browned well.

  • To assemble the wrap, apply 1 tbsp mayonnaise on tortilla, add the previously cooked chicken, 1 tbsp shredded lettuce, 1 tbsp chopped tomato, 1 tbsp chopped onion and 1 tbsp chopped zucchini.

  • Wrap the tortilla around the mixture.

  • Serve fresh.