Spicy Punjabi Chicken Keema Wrap Recipe

About this recipe

The Spicy Punjabi Chicken Keema Wrap is a hearty and flavorful dish perfect for an active morning breakfast. This dish combines minced chicken cooked with a blend of aromatic Indian spices, tomatoes, and peas, all wrapped in soft whole wheat parathas. With a medium spice level, it offers a balanced kick without overwhelming the palate. Packed with protein and balanced macros, it's an ideal choice for body maintenance, giving you the energy you need to start your day on the right note. Perfect for a united family breakfast, this dish is satisfying and wholesome, ensuring everyone leaves the table happy.

Ingredients

• 500 g Chicken Whole
• 500 g Onion
• 500 g Tomato - Hybrid
• - Green Peas
• - Coriander Powder
• 250 ml Olive Oil
• - Switz Puff Dough Paratha
• 200G Adrak Lasun Paste (200g)
• 100 g Coriander Leaves
• 50g Everest Garam Masala
• 50G Green Chilies
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat cooking oil in a pan over medium heat, add cumin seeds, and let them splutter for 30 seconds.
2. 2. Add the finely chopped onions and sauté until golden brown, about 5-7 minutes.
3. 3. Stir in the ginger-garlic paste and green chilies, cooking for 1-2 minutes until the raw aroma disappears.
4. 4. Add the chopped tomatoes, turmeric powder, coriander powder, and red chili powder. Cook until the tomatoes soften and the oil separates, about 5-6 minutes.
5. 5. Add the minced chicken and salt, breaking it apart with a spoon to ensure even cooking. Cook for 8-10 minutes until the chicken is fully cooked and no longer pink.
6. 6. Stir in the green peas and garam masala, cooking for another 5 minutes until the peas are tender and the flavors meld together.
7. 7. Warm the whole wheat parathas on a hot skillet for 1-2 minutes on each side.
8. 8. To assemble, place a generous portion of chicken keema onto each paratha, sprinkle with fresh coriander leaves, roll tightly, and serve warm.