Story ProgressBack to home
Green Peppercorn Chicken Tikka Wrap Recipe
How to make Green Peppercorn Chicken Tikka Wrap
Green pepper chicken tikka, mint chutney and laccha onions wrapped in a flaky paratha. You can have this delicious chicken wrap as a snack or even for a wholesome dinner.
- Total Cook Time 20 mins
- Prep Time 10 mins
- Cook Time 10 mins
- Recipe Servings1
- Easy
Ingredients of Green Peppercorn Chicken Tikka Wrap
- For tikka:
- 60 gm Chicken leg boneless (raw)
- 2 gm Green peppercorn seasoning
- 10 gm Hung curd
- 2 gm Chopped green chilli
- 0.5 mg Chopped garlic
- 1 gm Crushed green peppercorn
- 1 gm Chopped coriander
- 0.5 gm Salt
- For mint chutney:
- 140 gm Chopped coriander
- 35 gm Chopped mint leaves
- 20 gm Lemon juice
- 40 gm Chopped garlic
- 120 gm Chopped onion
- 37 gm Chopped green chilli
- 10 gm Salt
- 3 gm Black pepper, crushed
- 120 gm Water
- For laccha onions:
- 40 gm Onion juliennes
- 0.2 gm Salt
- 0.5 gm Kashmiri chilli powder
How to Make Green Peppercorn Chicken Tikka Wrap
HideShow MediaFor chicken:
1.
Wash, clean and cut the boneless leg. Marinate it in hung curd, green peppercorn seasoning, chopped green chilli, chopped garlic, crushed green peppercorn and chopped coriander. Keep aside for 2 hours. Bake in the oven for 12 minutes.
For mint chutney:
1.
Add all the ingredients into a mixer grinder and then blend into a paste.
2.
Make sure its not runny and very thin. It needs to be of thick consistency. Store it in a chiller to avoid discolouration.
For assembly:
1.
Cook the paratha on a hot plate until it turns crispy from both the sides. Spread 15gms of mint chutney on the paratha. Place 15 gms of laccha onion over mint chutney.
2.
Spread green pepper chicken tikka by the laccha onion and roll it tightly. Do not fold the sides of the paratha.
3.
Wrap it in butter paper (optional.) Serve hot!