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Swapping tortilla for paratha changes everything about a wrap - the layered, flaky dough holds up to a spicy filling and cooling mayo sauce without turning soggy the way thinner bread would. This is the roadside dhaba-style wrap that's become a fixture outside Pakistani colleges and offices, built for eating one-handed.
Prep Time
15 min
Cook Time
15 min
Servings
2 people
Difficulty
easy
Per serving
480kcal
Calories
30g
Protein
34g
Carbs
26g
Fat
2g
Fiber
3g
Sugar
Follow step-by-step with voice guidance.
In a bowl, mix the yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, and salt. Add the chicken strips, coating thoroughly, and marinate for at least 30 minutes (up to overnight).
Heat the oil in a pan over medium-high heat and cook the marinated chicken for 6-8 minutes, stirring occasionally, until fully cooked through and lightly charred at the edges.
While the chicken cooks, whisk together the mayonnaise, mint sauce, and a pinch of chaat masala to make the spicy mayo.
Cook the parathas according to package instructions (or your own recipe) on a hot tawa or griddle until golden and flexible.
Lay a paratha flat and spread a generous layer of the spicy mayo down the center.
Layer the cooked chicken tikka, shredded lettuce or cabbage, sliced onion, and a few extra green chilies if you like more heat.
Roll the paratha tightly, folding in the sides as you go, then wrap the bottom half in foil or parchment paper to hold its shape.
Serve immediately, sliced in half on the diagonal if desired.
Marinate as Long as Possible: Even 30 minutes helps, but marinating the chicken for a few hours or overnight in the fridge gives it a much deeper, more authentic tikka flavor. Don't Overcrowd the Pan: Cooking the chicken in a single layer with a little space between pieces helps it char and sear properly instead of steaming. Wrap Tightly While Warm: Rolling the paratha snugly while it's still warm and pliable prevents the filling from spilling out and keeps the wrap easy to eat on the go.
Yes, frozen parathas work well and save time - just cook them according to package instructions on a hot tawa until golden and flexible before assembling the wrap.
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