Weekdays don’t usually allow for the luxury of cooking a three-course meal. Not when you run into your home at half past six or seven in the evening and just want to rustle up something quick to eat before you can call it a night. Wraps are a great, quick meal idea and with most food ideas, you can desi-ize it if you use a little imagination. For the longest time, my family would run to the closest desi store to pick up amazing wraps or kabab rolls till one day I decided that there was nothing to it. A little bit of research and some creative takes on some regular favourites can take you to a whole new level of food. Here are some quick, easy to make wraps for a dinner or for lunch the next day...
Tandoori Chicken Wraps
Quite simply, the easiest wrap to make, the tandoori chicken wrap can be as simple or as decadent as you want. We walk you through the basics:
1. Marinate a breast of chicken with Tandoori masala in yoghurt and salt. Good brands to try for tandoori masala are Shaan and Kissan for example. The longer you marinate the chicken, the softer it becomes but usually half to one hour is good enough.
2. Grill the tandoori chicken or bake it in the oven. If you want to really copy the take-out flavour, you can fry the chicken too but for health’s sake, grilling is the best way to give it a nice barbequed flavour.
3. Let the chicken cook and then set it aside to cool. Once cool, cut it finely and into small edible portions. Cover and keep aside.
4. Take a parantha and heat it lightly. If you make home-made paranthas, good for you! If not, frozen plain paranthas are just as good and easy to make. All you have to do is take them out of the freezer, cook them on the stove for a few minutes till they’re done. If you’re looking for a healthier, oil-free option, use whole wheat pita bread or thin pita wraps.
5. To add some real kick to your roll, you could embellish a few spreads. For example, mix a little hot sauce with mayo or a creamy-based spread. Alternatively, if you enjoy garlic chutney and have it stored in your fridge, this is a great way to make it a hot, flavourful spread by mixing the garlic chutney and mayo. Mix your spread well and set aside.
6. Apply your spread to the parantha, throw in finely sliced onions, a little shredded lettuce and hot peppers if you like.
7. Finally, add the chicken and roll the wrap carefully. Pack it in silver foil or parchment paper to make it easier to handle while eating and there, you’re done!
Eggs rolls are easy to make, apart from being delicious and a good source of protein. For vegetarians who only consume eggs and no meat, an egg roll is an easy wrap to make.
1. Pick some of your favourite veggies – carrots, peppers, capsicum, tomatoes, onions – cut and slice all the veggies to a small, thin size. Cut it the same way you would if you were to make a stir-fry or noodles.
2. Heat a little olive oil in a pan or wok, stir fry the veggies very lightly and season with salt, pepper and red chilli powder if you desire. Don’t overcook the vegetables, they should be crunchy to taste. Turn off the heat and set aside.
3. Use one egg, beat it and set aside in a flat bowl or plate.
4. Heat a flat pan and spray PAM or put a couple of drops of olive oil, ready to be used.a
5. Take the cooked pita wrap or parantha and dip in egg and then put it on the pan. Let it cook for a while till the egg sticks to the parantha and is cooked. Once cooked, take it off the gas and place in a plate.
6. As in the above recipe, you can add your own spread to the parantha and then fill it in with the stir-fried veggies. Add jalapeno peppers and olives if you want more flavour.
7. Wrap in a foil or parchment paper and place in a moderately heated oven till you’re ready to eat. Or simply place the rolls on a heated pan and they will stay warm.
If you fancy a bit of paneer or tofu in your wrap, all you have to do is slice them into bite-sized chunks and fry lightly in olive oil, season with salt and pepper and add these delicious ingredients to your wrap!