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Mumbai Chicken Chaat Wrap

Inspired by the bustling city of Mumbai, this light and healthy chicken wrap is served with jewel coloured pomegranate seeds, tangy fennel and a cooling mint dressing

1 out of 3 Difficulty
2 out of 3 spice levels Medium
30 mins Preparation

Ingredients

Serves 4 people

  • 2 skinless chicken breasts
  • 4 tbsp low fat thick yogurt
  • 2 tbsp Patak’s Balti Spice Paste
  • 1 fennel bulb, washed and shredded
  • 1 pomegranate, seeds removed and kept aside
  • 50g baby spinach leaves, washed and dried
  • 2 tablespoons chickpeas, cooked and drained
  • 4 Patak's Chapattis (use tortilla wraps)
  • 1 tbsp fresh coriander, chopped
  • 1/2 tbsp fresh mint, chopped
  • 1/2 tsp ground cumin
  • juice of half a lemon
  • few sprays/dash of oil
  • salt and pepper to taste

Method

  1. In a bowl mix together Patak’s Balti Spice Paste with 2 tablespoons yoghurt and fresh coriander.
  2. Slice ¾ way through the chicken breast, open out and coat in the marinade, ensuring it is well coated. Cover and place in the refrigerator for at least 2 hours, or overnight if possible.
  3. Remove the chicken breast from the marinade, flatten and cook on the barbecue or under a hot grill for 4 minutes before turning over and cooking for another 3 minutes. Slice into strips.
  4. In a pan spray some 1-cal oil and add the fennel, chickpeas and coriander. Stir-fry for 2 minutes. Season with salt and pepper if required before squeezing in some lemon juice.
  5. Place in a large bowl, add the spinach leaves, pomegranate seeds the sliced cooked chicken and toss together.
  6. Mix together the remaining Quark or yoghurt with mint and roasted cumin powder.
  7. Heat a chappati in a dry frying pan for 1 minute to warm through. Remove from the pan and add some filling to the centre of the Patak's Chapatti, drizzle with the mint and cumin flavoured Quark or yogurt. Wrap and serve with the remainingor yogurt.

  • Serves 4 people

    • 2 skinless chicken breasts
    • 4 tbsp low fat thick yogurt
    • 2 tbsp Patak’s Balti Spice Paste
    • 1 fennel bulb, washed and shredded
    • 1 pomegranate, seeds removed and kept aside
    • 50g baby spinach leaves, washed and dried
    • 2 tablespoons chickpeas, cooked and drained
    • 4 Patak's Chapattis (use tortilla wraps)
    • 1 tbsp fresh coriander, chopped
    • 1/2 tbsp fresh mint, chopped
    • 1/2 tsp ground cumin
    • juice of half a lemon
    • few sprays/dash of oil
    • salt and pepper to taste
    1. In a bowl mix together Patak’s Balti Spice Paste with 2 tablespoons yoghurt and fresh coriander.
    2. Slice ¾ way through the chicken breast, open out and coat in the marinade, ensuring it is well coated. Cover and place in the refrigerator for at least 2 hours, or overnight if possible.
    3. Remove the chicken breast from the marinade, flatten and cook on the barbecue or under a hot grill for 4 minutes before turning over and cooking for another 3 minutes. Slice into strips.
    4. In a pan spray some 1-cal oil and add the fennel, chickpeas and coriander. Stir-fry for 2 minutes. Season with salt and pepper if required before squeezing in some lemon juice.
    5. Place in a large bowl, add the spinach leaves, pomegranate seeds the sliced cooked chicken and toss together.
    6. Mix together the remaining Quark or yoghurt with mint and roasted cumin powder.
    7. Heat a chappati in a dry frying pan for 1 minute to warm through. Remove from the pan and add some filling to the centre of the Patak's Chapatti, drizzle with the mint and cumin flavoured Quark or yogurt. Wrap and serve with the remainingor yogurt.

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