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iron rich green wrap
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Iron Rich Green Wrap with Chicken and Veggies

This delicious green wrap enriched with spinach and dill leaves is bursting with iron nutrition as it has chicken, beetroots and carrots in the filling. My kids love this wrap.
Course Lunch/Meal
Cuisine Continental with an Indian Twist
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 wraps
Author Rachna Parmar

Ingredients

  • For the wrap:
  • 3 cups multigrain atta or whole wheat flour
  • 250 gm. spinach leaves
  • 50 gm. dill leaves
  • 5-6 cloves garlic
  • 3 green chillies
  • 1 tsp. garam masala
  • 1 tsp. cumin seeds
  • 1 tbsp. ginger-garlic paste optional
  • 1 tsp. salt
  • some oil
  • water for kneading
  • For the filling:
  • 2 chicken breasts
  • 2 tbsp. barbeque sauce
  • 1 tbsp. worchestershire sauce
  • 1 tsp. cracked pepper
  • Other embellishments
  • Pickled beetroot
  • Pickled carrot
  • 1 large onion finely sliced
  • 2 Tomatoes cut in thick juliennes
  • Mayonnaise or Cheese dip
  • Mustard sauce

Instructions

  • For the Green Wrap
  • Wash spinach and dill leaves well and dry them.
  • Now blend spinach and dill leaves with garlic and green chillies to make a fine paste.
  • Add it to the flour with salt and other masalas mentioned in the ingredients and make a nice soft dough.
  • Take a little oil and knead it well and keep aside.
  • For pickled veggies
  • Make pickled beetroot by cutting 2 medium beetroots in thin slices and marinating them for about 2 hours in 3 tbsp. vineger, 1 tsp. dill leaves finely chopped, 1 tsp. salt, 1/2 tsp. sugar and 1 tsp. chilly powder. Add some water to immerse them. Use the same recipe for marinating carrot slices. You can skip the sugar for carrots.
  • For the chicken
  • Marinate the chicken with all the ingredients for about 4-6 hours in the fridge.
  • Now, in a pan, heat some oil and saute the marinated chicken till it is cooked.
  • To assemble the wrap
  • To assemble, roll out big parathas from the green dough. Use 1 tsp. of oil to fry them on both sides.
  • Now apply mayonnaise and mustard generously.
  • Put in sliced chicken, pickled beetroot and carrot along with sliced onions and tomatoes. Drizzle some more mayonnaise on top.
  • Close the wrap.

Notes

1. You can use veggies like broccoli, capsicum etc. as per your taste.
2. You can also play around with the sauces. Like I sometimes skip mayo and make a curd dip with mint and green chillies. You can use green chutney too.
3. If you don’t eat chicken, substitute it with boiled eggs or paneer or even cooked soya granules.