Want to know how to make the best Chicken Vindaloo Wrap? We’ve got the easiest recipe for you to follow.
Eating Indian food on the go just got a whole lot easier! Today, we’re walking you through making Chicken Vindaloo Wraps. Chicken Vindaloo is an Indian dish made up of chicken, dried chilies, ginger, garlic, and vinegar! It’s a spicier curry and is delicious with chicken, tofu, or veggies.
This chicken version we’re talking about today is paired with veggies and put into a wrap so you can eat it on the go! Plus, we make it super easy for you by using Sukhi’s Vindaloo Paste in the recipe.
How do you make a wrap
Before making a wrap, you need to make sure you have the right ingredients! If you’re doing a wrap with tortilla, you’ll want to warm them up over the stove for a little bit so they’re more pliable. If you don’t eat grains, you can always go for wraps made from cassava flour, almond flour, or another alternative.
Can you make wraps in advance?
If you’re busy planning your day out or you’re trying to make wraps ahead of time, they’re definitely great on the go! They travel well in Tupperware, lunch boxes, or even wrapped in tinfoil.
The only downside to making wraps ahead of time is if they contain juicy ingredients like sauces or tomatoes. If they’re prepared too far in advance with those ingredients, they could become soggy or start leaking out. If you want wet ingredients on your wrap but still want to make it ahead of time, just store the wet ingredients in another small container that you can add to the wrap when you’re ready to eat it!
Indian wrap? Burrito?
So, what exactly is the difference between an Indian wrap and a burrito? Well, the difference is all in the ingredients! Indian wraps may have curry sauces, much like this Chicken Vindaloo Wrap we’re talking about today. Traditionally, burritos have meat, veggies, and Mexican or Spanish spices. But, other wraps can include lunch meats or other vegetables as well.
This Indian wrap is basically the same as a burrito, but with a little Indian flair added to it!
How do you fold a burrito wrap?
When folding a wrap the “burrito” way, you’ll want to get your corners folded right so that all of your insides stay where they belong — inside! Here are the steps to take to fold the perfect burrito/wrap.
- Heat up your tortilla! Heating up your tortilla in a skillet or in the microwave for about 10 seconds can help your folding process by making the wrap more pliable.
- Add in your filling. Put your meat or veggie filling across about ¼ of your wrap. Make sure to leave room and to not overstuff so that you’ll be able to close and fold properly! Also, to make sure you get all of the ingredients in every bite, make sure you layer each ingredient on top of each other, and not next to each other in rows. Be sure to add your sauce or wettest ingredient last.
- Grab either sides of the wrap and fold inward, so that the two sides are almost touching in the middle of the wrap over the ingredients.
- Roll! Roll your wrap until it’s completely closed. shove any excess filling inside and wrap tightly, ending with the seam on the bottom of the plate.
- Wrap in tinfoil for later or enjoy right away!
Chicken Vindaloo Wrap
Making Chicken Vindaloo Wrap couldn’t be easier! First, you sautè your chicken with your Vindaloo Paste on medium/high heat. Cook it until the chicken is done and then reduce the heat and set aside. After that, you heat your tortillas on your stove. From there, you build your wrap up with the rest of the ingredients and enjoy!
Chicken Vindaloo Wrap
Crepe Pan, Saute Pan
- 1 lb ground chicken
- 1 (3oz PackeSukhi’s Vindaloo Paste
- ¼ c Diced water chestnuts
- ½ sliced red bell pepper
- ½ sliced green bell pepper
- 1 packet Suhki’s Lemon Rice
- ¼ c cilantro chopped
- 1 green onion sliced
- ½ head romaine shredded
Sautee Chicken and Vindaloo Paste on med/high heat. Cook until chicken is done and reduce. Set aside
Heat tortillas on stove.
Lay tortilla flat on a plate place about ½ cup of the cooked Vindaloo chicken down the center of the tortilla, top with 4-5 bell pepper slices, and 1 T diced water chestnuts, add 1-2 T cilantro chutney, add a small handful of lettuce, top with ¼ cup lemon rice.
Fold in the sides and ends pf tortillas over filling and wrap up.