Whole wheat wraps infused with pumpkin and beetroot puree filled with a flavourful chicken and mixed vegetable mixture - it’s a great, healthy meal anytime of the day.

CHICKEN WRAPS

Ingredients

200 grams boneless chicken breasts cut into small cubes
1 ½ cups refined flour
1 ½ cups whole wheat flour + for dusting
Salt to taste
¼ cup pumpkin puree
2 tablespoons beetroot puree
1 tablespoon olive oil
1 medium onion, finely chopped
1 tablespoon chopped garlic
½ medium green zucchini, cut into small cubes
½ cup tomato sauce
½ medium yellow capsicum, cut into small cubes
½ medium green capsicum, cut into small cubes
½ medium red capsicum, cut into small cubes
Crushed black peppercorns to taste
1 teaspoon red chilli flakes
1 teaspoon dried mixed herbs
10-12 cherry tomatoes, halved
Amaranth micro greens as required

Method

1. Take ¾ cup refined flour in a bowl. Add ¾ cup wheat flour, salt, pumpkin puree and some water and knead into a soft dough. Similarly, prepared another dough with remaining refined flour, wheat flour and beetroot puree.
2. Heat olive oil in a non-stick pan. Add onion and garlic and sauté till onion turns translucent.
3. Add zucchini, mix and cook for 1 minute. Add tomato sauce and mix. Add chicken cubes, mix and cook for 1 minute.
4. Add yellow capsicum, green capsicum and red capsicum, mix and 1 minute.
5. Add salt, crushed peppercorns, chilli flakes and dried mixed herbs, mix and cook for 1-2 minutes or till chicken is done.
6. Divide the pumpkin dough into equal portions. Dust some wheat flour on each portion and roll out to make thin discs.
7. Divide the beetroot dough into equal portions. Dust some wheat flour on each portion and roll out to make thin discs.
8. Heat a non-stick pan and roast the pumpkin discs and beetroot discs from both sides till golden. Transfer on a plate.
9. Put some chicken mixture, few cherry tomato halves and some micro greens in the centre of each beetroot and pumpkin discs and roll.
10. Wrap the prepared rolls with aluminium foil and serve hot.

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