Spiced Chicken Wrap
Bread-wrapped chicken kebab rolls with a buttery, cheesy middle — the chicken is ground with masalas, balled around a slice of cheese, sealed in a wet slice of bread and shallow- or deep-fried until crackling.
Per serving
Ingredients
- 500 gBoneless chicken (dry-patted)
- 2 inch pieceGinger
- 8 to 10Garlic cloves
- 1 1/2 tspRed chilli powder
- 1 tspWhite pepper powder
- to tasteSalt
- 2 tspOregano
- 1Onion, very finely chopped
- 2Green chillies, chopped
- 2 tbspCoriander, chopped
- 2 tbspButter, soft
- 8Cheese slices
- 1/2 tspRosemary (optional)
- 8Bread slices
- as neededWater (to wet bread)
- as neededOil, for frying
Method
- 1
Wash the chicken and pat completely dry with kitchen towel — extra moisture will make the rolls split open in oil.
- 2
In a chopper or mixie add the chicken, ginger, garlic, red chilli powder, white pepper, salt and oregano. Pulse to a coarse mince — do not over-blend to a paste.
- 3
Tip into a bowl. Add the soft butter, chopped coriander, onion, green chillies and rosemary if using. Mix until uniform and slightly sticky.
- 4
Divide into 8 balls. Flatten each ball on a piece of plastic wrap, place a folded cheese slice in the centre, gather the edges and re-roll into a cylinder.
- 5
Trim the crust off a bread slice. Dip the slice briefly in water and gently squeeze out excess. Place the chicken cylinder at one edge of the wet bread and roll it up, sealing the ends well so no filling shows.
- 6
Heat oil to 170°C. Fry the rolls in batches, turning, for 4-5 minutes until evenly golden brown and cooked through. Drain on paper and serve hot with green chutney.