Chicken Keema Masala Wraps Recipe

About this recipe

Start your day with these Chicken Keema Masala Wraps, a flavorful Indian breakfast that combines protein-rich minced chicken with soft rice flour rotis. The spiced keema is cooked to perfection with onions, tomatoes, and a medley of bold Indian spices, creating a filling that’s both aromatic and satisfying. The gluten-free rice flour rotis add a tender yet sturdy base for wrapping, making this dish an excellent choice for those seeking a hearty and balanced morning meal. With 32g of protein per serving, this breakfast not only fuels your body but delights your taste buds, offering a fusion of textures and flavors that are quintessentially Indian. Ideal for busy mornings or a leisurely weekend brunch, these wraps pair wonderfully with mint chutney or yogurt dip for an extra zing. Dive into this wholesome, comforting meal and savor the blend of tradition and wellness in every bite.

Ingredients

• 100 G Jumbo Garlic 100g
• - The Tofoo Co. Naked Tofu
• 160 Ml Cj Bibigo Sesame Oil
• 150 Ml Yutaka Shaoxing Rice Wine, 150Ml
• 500 Ml Groundnut Oil 500ml
• - Amoy Dark Soy Sauce
• 1 pack (250 g) Venkys Chicken Kheema
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 500 g Onion
• 500 g Desi Tomato (Tamatar)
• medium Chilli Green Long
• 100 g Garlic - Single Clove
• loose Ginger
• 50 g Everest Cumin Powder
• 20 g Turmeric Powder
• - Red Chilli Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 200 ml Mustard Oil
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Heat oil in a pan and sauté finely chopped onions until golden brown.
2. 2. Add minced ginger, garlic, and green chilies, cooking for about 2 minutes until fragrant.
3. 3. Stir in diced tomatoes and cook until softened and combined with the spices.
4. 4. Add the minced chicken, breaking it apart with a spatula, and cook until no longer pink.
5. 5. Season with turmeric, coriander, cumin, red chili powder, and salt; mix well to coat the chicken evenly.
6. 6. Cook the chicken on medium heat for 10 minutes, stirring occasionally, until fully cooked and aromatic.
7. 7. Sprinkle fresh coriander leaves on top and set the filling aside to cool slightly.
8. 8. In a bowl, mix rice flour, a pinch of salt, and water to form a soft, pliable dough.
9. 9. Divide the dough into small balls and roll each into thin rotis using a rolling pin and rice flour for dusting.
10. 10. Heat a flat griddle and cook each roti for 1-2 minutes per side until lightly browned and cooked through.
11. 11. Place a portion of the chicken keema filling in the center of each roti, fold tightly into wraps, and serve warm.
12. 12. Optionally, pair the wraps with a side of mint chutney or yogurt dip for added flavor.