Zesty Chicken And Besan Chilla Wrap Recipe

Indian cuisine · 120 calories

Zesty Chicken and Besan Chilla Wrap recipe

About this recipe

This Zesty Chicken and Besan Chilla Wrap is a perfect fusion of health and flavor, offering a satisfying snack that fits seamlessly into your busy day. Tender chicken chunks are seasoned with bold Indian spices and paired with crispy besan chilla, creating a high-protein meal that’s both filling and nourishing. Fresh vegetables like tomato, onion, and green chilies add a refreshing crunch and vibrant colors, while the coriander leaves lend a touch of aromatic freshness. Ready in just 35 minutes, this dish is ideal for those looking for a quick, wholesome snack. Whether rolled up for portability or served as an open-faced treat, this wrap is versatile and delicious. With 19 grams of protein, it’s a great choice for post-workout recovery or an afternoon pick-me-up. Give it a try and savor the balanced flavors and textures that make this dish truly irresistible!

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • 1 pack (500 g) Basic Besan
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • medium Chilli Green Long
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 50 g Everest Cumin Powder
  • - KATDARE BLACK PEPPER POWDER 12GM
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 200 ml Mustard Oil

Instructions

  1. 1. Dice the chicken breast into small bite-sized pieces and set aside.
  2. 2. Finely chop the onion, tomato, green chilies, and coriander leaves.
  3. 3. In a bowl, mix besan with turmeric, red chili powder, cumin powder, salt, and water to form a smooth batter.
  4. 4. Heat a pan over medium heat and drizzle 1 tbsp of oil. Cook the chicken with black pepper until fully done, about 8 minutes.
  5. 5. Remove the chicken and set it aside. Clean the pan and heat it again with 1 tbsp oil.
  6. 6. Pour a ladle of besan batter onto the pan and spread it thinly to form a chilla. Cook for 2-3 minutes per side until golden brown.
  7. 7. Place the cooked chilla on a plate and layer with the cooked chicken pieces.
  8. 8. Add chopped onion, tomato, green chilies, and coriander leaves on top for freshness and crunch.
  9. 9. Roll the chilla tightly into a wrap and secure with a toothpick or foil for easy handling.
  10. 10. Repeat the process for the second serving and serve warm.