Masala Egg And Chicken Keema Wrap Recipe

Name: Masala Egg and Chicken Keema Wrap
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Indian
Ingredients: 100 g Coriander Leaves; 500 g Chicken Whole; 6 pcs White Eggs; 100 g Jeera; 20 g Turmeric Powder; 100 g Red Chili Powder; 50g Everest Garam Masala; - Coriander Powder; 500 g Tomato - Hybrid; - Switz Puff Dough Paratha; 250 ml Lemon Juice Concentrate; 100 g Salt; 200 ml Mustard Oil; medium Chilli Green Long

Indian cuisine · 450 calories

Masala Egg and Chicken Keema Wrap recipe

About this recipe

This Masala Egg and Chicken Keema Wrap is the perfect blend of bold Indian spices and high-protein ingredients, making it an ideal breakfast for fitness enthusiasts. Packed with tender chicken keema, fluffy scrambled eggs, and a variety of aromatic spices, this wrap delivers a street-style flair while remaining a budget-friendly option. The layers of flavor and the satisfying texture will leave you craving more as you enjoy a meat lover’s dream wrapped in soft, warm flatbreads. Perfect for spice lovers, this hearty dish is balanced and energizing, ensuring you start your day right. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

100 g Coriander Leaves
500 g Chicken Whole
6 pcs White Eggs
100 g Jeera
20 g Turmeric Powder
100 g Red Chili Powder
50g Everest Garam Masala
- Coriander Powder
500 g Tomato - Hybrid
- Switz Puff Dough Paratha
250 ml Lemon Juice Concentrate
100 g Salt
200 ml Mustard Oil
medium Chilli Green Long

Instructions

1. Heat oil in a large pan over medium heat and add cumin seeds. Let them sizzle for 30 seconds until aromatic.
2. Add the minced chicken to the pan and cook for 5-7 minutes, stirring frequently until it turns light brown.
3. Stir in turmeric powder, red chili powder, garam masala, coriander powder, and salt, mixing well to coat the chicken evenly. Cook for an additional 2 minutes.
4. Add chopped tomatoes and green chilies to the pan. Cook for 5-6 minutes, stirring occasionally, until the tomatoes soften and incorporate into the keema.
5. In a separate pan, scramble the eggs by whisking them and cooking over medium heat until fluffy. Season lightly with salt and set aside.
6. Add fresh coriander and lemon juice to the cooked chicken keema, stirring well to enhance the flavor.
7. Warm the flatbreads on a hot pan for 1 minute on each side. Assemble the wraps by spreading scrambled eggs and chicken keema evenly onto each flatbread.
8. Roll the flatbreads tightly into wraps, slice them in half if desired, and serve warm.