I talk alot about quick and easy meals on this blog because I am more inclined towards that aspect of my food. Although, don’t get me wrong! Not every fare in my house has to be hasty but I like to keep it elaborate on the weekend knowing the time I can dedicate in the kitchen as in the last couple years family obligations and blog work have increased in weight. Also, no one ever said that easy meal doesn’t have to be tasty, fancy, fresh or wouldn’t bring a family together around a dining table! And I can confidently claim that it is the case in most urban families. We are all living on the edge, running multiple chores and have eventually started looking for more healthier and quicker options when it comes to food.
My mom had (still has) a full time job working in a kindergarten; yet she always made sure we had home-cooked food everyday and she’d put together a balanced diet making sure everyone ate what was cooked. Chapatis, vegetable, rice and curries or dal made it to a daily menu along with a few others that she’d manage between work and home and still made it look all so easy; a league from which I am far behind. I can never come close to her energy and her love for putting up a feast; however I try to make do with all that I can. Even if it means putting up a humble meal of roasted veggies for dinner.
In recent times, our most favorite meal is to create wraps because we are such fast-food fanatics at home. We can eat it day in and day out – well, everybody has a go-to dish that can come together in no-time when there is little time or can’t come to think of something different! These wraps can be made either in store bought tortillas or your home-made chapatis that comes together in 15 minutes. Home-made just works the best for me, though! There aren’t any strict directions or measured ingredients for this recipe, so feel free to prepare any filling you like, mix meat and veggies, use up the leftovers and you’ll be up with elegant rolls waiting to be digged in.
These are also great to pack up for lunch at work. Carry the chapatis in separate box and the filling in another; and then all you need to do is assemble them when you sit to devour. It is perfect for a weekend meal too where everyone sit around the table and assemble their own wraps that doesn’t only make dinner prep fun but also kindle laughter and warm conversations. Or just whip it up when you are facing a day you don’t want to spend much time in the kitchen!
Here’s chicken stirred in two cheese, capped with spicy onion-tomato salad, roasted peppers and pan fried halloumi! All sorts of deliciousness in one is never too much! 😉
- Chapati Flour - 2 cups
- Water - 1/4 cup
- Ghee - 2 tbsp
- Salt to taste
- Chicken breast - 500 gms cut into bite sized pieces
- Onion - 1 chopped
- Fresh ground pepper - 1 tsp
- Ginger and garlic - 1 tbsp freshly grated
- Red chilli powder - 1 tsp
- Cumin powder - 1 tbsp
- Parmesan cheese - 2 tbsp grated
- Mozzarella - 1 tbsp
- Cooking oil - 1 tsp
- Salt to taste
- Halloumi cheese - 1 pkt sliced thickly and pan roasted.
- Onion - 1 finely chopped
- Tomato - 1 chopped without seeds
- Lemon juice - 1 tsp
- Black pepper - 1 tsp
- Salt to taste
- Peppers of your choice
- Mediterranean herbs - 1 tbsp
- Olive oil - 1 tsp for drizzling.
Prepare a dough mixing all the ingredients listed in chapatti and knead well until soft and smooth. Let it rest for a good 30 minutes covered with a damp tea towel. Heat a griddle or non stick pan and divide dough into equal rolls and keep them covered. Roll the chapatis into thin rounds with little help from dusting the flour. Cook lightly on both sides on a griddle and keep covered in a dry cloth.
Season chicken cubes with salt, pepper, ginger and garlic. Keep aside for 15 minutes. In a pan, heat oil and saute onion till they turn pink. Add the remaining spices and marinated chicken. Stir over high heat for 5 minutes, then reduce the heat to medium until they are cooked. Check for salt. Mix in parmesan and mozzarella.
Slice peppers into long strips and season them well with herbs, oil and salt. Lay in a baking sheet and roast at 200 Degrees C for 15 minutes or until slightly charred.
Mix everything together just before assembling the wraps as onion lose water which will make the wraps soggy.
Lay chapati on a working surface. Top with cooked chicken, onion-tomato salad, roasted peppers and halloumi. Serve immediately.
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