Chicken and egg wrap

Chicken and egg wrap

Category: Snack/side dish, Starter/snack | Serves: 6

Prep time: 2 hours 30 minutes | Cooking time: 20-30 minutes


For the filling

2 boneless and skinless chicken breasts, cut into 2.5cm/1in cubes

1 garlic clove, crushed

1 teaspoon ginger, peeled and grated

1 teaspoon ground cumin

1/4 teaspoon turmeric powder

Pinch of Garam Masala

2 green finger chillies, finely chopped

1 teaspoon tomato purée

1 teaspoon lemon juice

1 tablespoon rapeseed oil


For the parathas

200g/7oz plain white flour, plus extra for dusting

1 teaspoon rapeseed oil

100ml/3½fl oz semi-skimmed milk

1 small egg


To make the wraps

3 small eggs

2 red onions, thinly sliced

To make the filling

  1. Mix together all the filling ingredients except the oil. Cover and marinate for 2 hours in the fridge.
  2. Soak 6 wooden skewers in cold water for 30 minutes.
  3. Skewer the chicken and grill, barbecue, or bake it at gas mark 4, 180oC for 20 minutes, until the chicken is cooked. Baste with the oil half way through cooking.

To make the parathas

  1. Sift the flour into a large bowl. Add the oil, milk, and 1 egg and knead for 7-10 minutes. Cover with a damp cloth and leave in a warm place for 20 minutes.
  2. Divide the dough into 6 balls. On a floured surface, roll each ball into a circle16-17cm/6 1/2-7in across and 5mm/1/4in thick.

To make the wraps

  1. Beat the 3 eggs. Heat a frying pan and put a paratha on the hot pan. After 1 minute, turn it over. Put 1-2 tablespoons of beaten egg on the paratha and spread it out. Immediately turn over the paratha again and cook the egged side for 30 seconds. Do the same with the other parathas.
  2. Put some cooked chicken in the centre of each paratha and roll them up. Serve with the onion slices.

Cook's tips

  • You can serve the wraps with coriander chutney mixed with yoghurt.

Nutritional information

Chicken and Egg Wrap