Asian Chicken Wrap

This one is my absolute favorite. Its so filling and satisfying, yet not too bad on the waist. Its a great take to work item too!

Servings: 2

1/4 cup chopped Lettuce
1/4 cup chopped Red Cabbage
1/4 cup chopped Red/Yellow Peppers
1/4 cup chopped Carrots
1 Chicken breast cooked
1/2 cup Yogurt Sauce (recipe follows)
2 Spinach/Whole wheat Tortillas

The veggies can be switched around with those of your choice, you could add onions, garlic, sprouts, tomato etc.

First cook the chicken, or you could buy rotisserie chicken from the grocery store. Butterfly the chicken breast or cut into thin pieces, add salt and pepper. Cook in a skillet or oven with a little bit of cooking spray for around 5 minutes on each side. Rest and cut into thin pieces.

Thinly slice all the veggies. And make the sauce.

Sauce:

3 Tbsp Greek Yogurt
2 Tbsp Mayonnaise
1 Tbsp Soy Sauce
1/2 Tsp Sesame Oil
1/2 Tsp Chilli Sauce
1 Tbsp Brown Sugar
1 Tsp Dijon Mustard

Whisk together all the ingredients. Sauce is ready :)

To make the wrap warm the tortillas a little bit and add half the veggies and chicken and then the sauce in each tortilla. Wrap in parchment paper if you plan to take it to work.

Enjoy!

Thepla Wrap

I know i know, sounds deadly, like any other gujju dish. But this is a very healthy and nutritious snack/lite lunch dishes, at the same time very flavorful. Perfect dish to make in advance and can be a very good 'take to work' lunch. I highly recommend this dish for those who don't like to compromise on the taste while counting calories.

Yields: 5-6 wraps

Ingredients: For Thepla -

1 c. Wheat Flour
1 tsp. Red chilly powder
1 tsp. Coriander powder
1 tsp. Cumin powder
1 tsp. Salt

For Paste:
1/2 bunch spinach blanched (almost all the water wringed out)
2-3 cloves Garlic minced
1/2 small Red Onion chopped
1 medium Tomato chopped

For Stuffing:
2 medium Carrots grated
very small Cabbage grated
2 green chillies finely chopped
2 tbsp. oil
1 tbsp. cumin n mustard

Blend all the ingredients for the paste together and keep aside. Mix together the flour, salt, coriander cumin powder, and red chilly powder. Add the paste to this mixture little by little and start kneading. DO NOT ADD WATER. Put as much paste as needed, and form a dough, just like you would for a Roti. Keep covered.

Heat oil in a skillet and add the cumin n mustard when hot. Add green chillies, grated carrots and cabbage, saute for 2 min. The stuffing is ready.

Roll the theplas and cook on a griddle, until it has a few brown spots.
Put stuffing in each thepla and enjoy with salted dahi(Yogurt).

Shaunak loved these even for dinner, though he is not really a big fan of theplas.

Let me know how you liked them,
Dips.