Easily mistaken for Burrito, could be called as Indian Burrito, wheat crepes stuffed with stir fired chicken…
As mush as dedication I have in blogging that much dedication my mom shows in giving out all the recipes she knows and tries in her kitchen to me. Nowadays, my mom and I talk mostly about food and cooking over the phone, and when it comes to sharing recipes we both are all ears.
Yesterday, I had spent most of the time organizing the food pictures in my laptop. My laptop is crowded with recipe folders and food pictures, I wish I had the time and energy to blog about everything I’ve saved over the years. At times I feel I should stop making new dishes until I blog about all the old ones, but this is not going to happen as everyday I come across new recipes and that tempts me to try it right away.
While going through the food pictures, my eyes caught on the Wheat crepes stuffed with Chicken stir fry that I had clicked last month. Some recipe calls only for simple ingredients, yet the dish turns out to be real delicious as if they were made with many complex ingredients. This is one such dish from my mom, made with simple ingredients and the outcome was super yummy that I started making this often for lunch and dinner.
I first stir fried the chicken, then made the homemade wheat crepes, placed the chicken on the crepes and wrapped it which gave it the look of a burrito.
Chicken Stir Fry:
Ingredients
- Chicken breast, boneless, cubed- 2 breasts
Masalas
- Chili powder- 1 1/2 tsp or more if you want it spicy
- Turmeric powder- 1/4 tsp
- Fennel powder- 1 tsp
- Coriander powder- 2 tsp
- Garam Masala- 3/4 tsp
- Salt- to taste
Other Ingredients:
- Onion, cut thin lengthwise- 2
- Tomato Paste or fresh tomato chopped- 3 tbsp or 3 fresh tomatoes chopped
- Curry leaves- 1 sprig
- Cilantro chopped- 1 handful
- Coconut oil– 2 tbsp + 1 tbsp at the end
Instruction
- Combine the diced chicken breast with the above mentioned masalas with the chicken and cook the chicken in a skillet until the chicken is cooked through and keep aside.
- Heat a cast iron skillet or wide skillet, add oil, onion, curry leaves and saute until the onion turns golden brown.
- Now add the cooked chicken, using a wooden fork or spoon shred the chicken while constantly stir frying it.
- Add the tomato paste or chopped tomato and stir fry until everything gets a fried texture.
- Finally add 1 tbsp coconut oil and give it a stir.
- Garnish with cilantro and remove from the flame.
Wheat Crepes:
Ingredients:
- Wheat flour- 1 cup
- Egg-1
- Water- 1 cup or more to make not too watery batter
- Salt- to taste
Preparation:
- Blend the wheat flour, egg, salt and water in a blender until smooth and to a batter constituency.
- The batter should neither be too watery nor too thick, should have in between constituency.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Fill the ladle upto the 3/4 level with the batter. Gently pour this batter onto the center of the pan – just as you would for a pancake – till the ladle is empty.
- Now begin to spread the batter in sweeping circular motions with the back of the ladle.
- Cook the wheat crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Wrapping the wheat crepes
- Place about 2 to 3 tbsp of the stir fried chicken on to the middle of each wheat crepes.
- Fold the both ends of the crepes and wrap it nicely.
Tips
- You could use Bone in Chicken, after cooking the chicken with all the masalas, remove the bones from the chicken before stir frying it.
- Chicken breast, boneless, cubed- 2 breasts
- Chili powder- 1½ tsp or more if you want it spicy
- Turmeric powder- ¼ tsp
- Fennel powder- 1 tsp
- Coriander powder- 2 tsp
- Garam Masala- ¾ tsp
- Salt- to taste
- Onion, cut thin lengthwise- 2
- Tomato Paste or fresh tomato chopped- 3 tbsp or 3 fresh tomatoes chopped
- Curry leaves- 1 sprig
- Cilantro chopped- 1 handful
- Coconut oil- 2 tbsp + 1 tbsp at the end
- Wheat flour- 1 cup
- Egg-1
- Water- 1 cup or more to make not too watery batter
- Salt- to taste
- Combine the diced chicken breast with the above mentioned masalas with the chicken and cook the chicken in a skillet until the chicken is cooked through and keep aside.
- Heat a cast iron skillet or wide skillet, add oil, onion, curry leaves and saute until the onion turns golden brown.
- Now add the cooked chicken, using a wooden fork or spoon shred the chicken while constantly stir frying it.
- Add the tomato paste or chopped tomato and stir fry until everything gets a fried texture.
- Finally add 1 tbsp coconut oil and give it a stir.
- Garnish with cilantro and remove from the flame.
- Blend the wheat flour, egg, salt and water in a blender until smooth and to a batter constituency.
- The batter should neither be too watery nor too thick, should have in between constituency.
- Heat a lightly oiled griddle or frying pan over medium high heat.
- Fill the ladle upto the ¾ level with the batter. Gently pour this batter onto the center of the pan - just as you would for a pancake - till the ladle is empty.
- Now begin to spread the batter in sweeping circular motions with the back of the ladle.
- Cook the wheat crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
- Place about 2-3 tbsp of the stir fried chicken on to the middle of each wheat crepes.
- Fold the both ends of the crepes and wrap it nicely.
