Chicken And Vegetable Wrap (Made With Cornflour)

Take 50gm of chicken breast in a mixing bowl, add 1 tbsp lemon juice, 1/2 tsp ginger garlic paste, 1/4 tsp red chilli powder, 1/4 tsp garam masala powder, 1/4 tsp salt, mix and marinate for 30 minutes. Keep aside.

Take a frying pan, heat 1.5 tbsp butter and add the previously marinated chicken.

Cover, cook well on both the sides and keep aside.

To make the tortilla, take a mixing bowl to add 3.5 tbsp wheat flour, 1 tsp cornflour and 1/8 tsp salt. Adding water as required, knead it into a soft dough.

Rolling it in ball form, coat it very lightly with whole wheat flour, flatten it and make it in a circular roti shape using a rolling pin.

Heat a nonstick tava on a low flame and roast the tortilla on it. Allowing it to cook, make sure both sides are browned well.

To assemble the wrap, apply 2 tsp mayonnaise on tortilla, add the previously cooked chicken, 2 tbsp julienne lettuce, 1.5 tbsp chopped tomato, 1.5 tbsp chopped onion and 2.5 tbsp chopped zucchini.

Wrap the tortilla around the mixture.

Serve fresh.