Chicken Keema Wraps in 20 Minutes
Spiced chicken keema rolled into warm rotis with onion, mint chutney and a squeeze of lemon. Lunchbox ready in 20 minutes.
Raw materials
One pack of mince fills six wraps.
Ingredients
Method
Cook the mince dry so the wraps do not turn soggy.
- 01Get set
Take the chicken out of the fridge 15 minutes before cooking. Pat it dry with paper towels. Wash your hands, board and knife after handling raw chicken. If your pack is frozen, thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking.
- 02Start the base
Heat the oil, add cumin, then the onion. Cook for 4 minutes. Add the ginger-garlic paste and chillies for 1 minute.
- 03Cook the mince
Add the mince and spices. Break it up and cook on high for 8 minutes, stirring, until dry and browned. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 04Add tomato
Add the tomato and cook 2 minutes until soft. Finish with a squeeze of lemon.
- 05Warm the rotis
Warm the rotis on a dry pan for 20 seconds each.
- 06Roll
Spread chutney, add keema and raw onion, then roll tightly. Slice in half and serve.
Questions
Can I make the keema ahead?+
Yes. It keeps for 2 days in the fridge. Reheat until steaming hot.
Which wrap works best?+
Fresh roti, paratha or a flour tortilla all work.