Katti Roll (Indian Chicken Wrap)

• 2 Tablespoons Ginger Garlic Paste (if You Don't Find The Paste Easily, You Can Also Add Powder)
• 1 teaspoon Degi Mirch (its Kind Of An Indian Cayenne Pepper, Only Not As Hot And Gives The Marinade A Nice Red Color)
• 1 Tablespoon Coriander Powder
• 1/4 cups Yogurt (full Fat Or Low Fat Whichever You Prefer)
• 1 Tablespoon Lemon Juice
• 1 teaspoon Curry Powder
• 1 teaspoon Tandoori Powder
• Salt
• 2 pieces Boneless, Skinless Chicken Breasts
• 6 pieces Whole-wheat Tortillas
• 1/4 cups Green Chutney
• 1/4 cups Sliced Onion
• 1/4 cups Sliced Tomato
• 1 piece Lime (optional)

1. First, to marinate the chicken, mix the ginger garlic paste, degi mirch, coriander powder, yogurt, lemon juice, curry powder, tandoori powder, and salt together and pour them over the chicken.
2. Give the chicken long little cuts for the marinade to penetrate and mix well.
3. Let it marinate for at least a half hour and at most 24 hours.
4. Preheat the oven to 400 degrees F.
5. Place the marinated chicken on a baking sheet, spray a little bit of cooking spray and cook for 2025 minutes or until clear juice runs out.
6. When the chicken is cooked well, take it out from the oven and cover with aluminum wrap for it to rest for about 5 minutes.
7. This makes the chicken juicier.
8. Slice chicken.
9. Now for the wrap, you can either use plain parathas or naan or whole wheat tortillas like I did.
10. Heat them over a skillet.
11. Smear a thin layer of green chutney and place chicken, sliced onion, tomato and a squirt of lime juice and a pinch of chat masala if you want.
12. Make a tight wrap and cover with paper or aluminum wrap.

ginger garlic, cayenne pepper, coriander powder, yogurt, lemon juice, curry, tandoori powder, salt, chicken breasts, tortillas, green chutney, onion, tomato

Taken from tastykitchen.com/recipes/appetizers-and-snacks/katti-roll-indian-chicken-wrap/ (may not work)