These chicken and egg wraps combine tender spiced chicken, soft homemade parathas, and a thin cooked egg layer for a flavorful, satisfying dish. They are delicious served warm but also hold up wonderfully when enjoyed cold, making them ideal for picnics, lunchboxes, or on-the-go meals.

Why You’ll Love This Recipe

This recipe brings together comforting homemade flatbreads, aromatic marinated chicken, and the richness of eggs in every bite. It’s a balanced, protein-rich wrap that feels hearty without being heavy. The easy preparation steps and simple ingredients make it approachable, while the layered textures and spices transform it into something special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the filling:
2 boneless skinless chicken breasts, cut into 2.5cm (1-inch) cubes
1 garlic clove, crushed
1 teaspoon grated fresh ginger
1 teaspoon ground cumin
1/4 teaspoon turmeric powder
A pinch of garam masala
2 green finger chillies, finely chopped
1 teaspoon tomato purée
1 teaspoon lemon juice
1 tablespoon rapeseed oil (for basting)

For the parathas:
200g plain white or wholemeal flour, plus extra for dusting
1 teaspoon rapeseed oil
100ml semi-skimmed milk
1 small egg

For assembling the wraps:
3 small eggs, beaten
2 red onions, thinly sliced

Directions

1. Prepare the chicken filling:
   In a bowl, mix the chicken cubes with garlic, ginger, cumin, turmeric powder, garam masala, green chillies, tomato purée, and lemon juice. Cover and marinate in the refrigerator for 2 hours.
2. Cook the chicken:
   Soak 6 wooden skewers in cold water for 30 minutes. Thread the marinated chicken onto the skewers and grill, barbecue, or bake at 180°C (gas mark 4) for about 20 minutes, basting with the rapeseed oil halfway through. Ensure the chicken is fully cooked. Set aside.
3. Prepare the parathas:
   In a large bowl, sift the flour. Add rapeseed oil, milk, and 1 egg. Knead for 7–10 minutes until the dough is smooth. Cover with a damp cloth and rest for 20 minutes.
   Divide the dough into 6 equal balls. On a floured surface, roll each ball into a 16–17cm circle approximately 5mm thick.
4. Cook the parathas with egg:
   Heat a frying pan. Place one rolled paratha onto the hot pan and cook for 1 minute. Flip it, then quickly spread 1–2 tablespoons of the beaten eggs over the surface. Flip again to cook the egged side for about 30 seconds. Repeat for all remaining parathas.
5. Assemble the wraps:
   Place some cooked chicken in the center of each egg-coated paratha. Add sliced red onions, then roll tightly. Serve warm or enjoy cold.

Servings and timing

Serves: 6
Preparation time: 2 hours 30 minutes (including marination)
Cooking time: 25 minutes
Total time: Approximately 2 hours 55 minutes

Variations

• Add chopped fresh coriander or mint to the chicken marinade for a fresh herbal lift.
• Replace chicken with boneless skinless turkey for a lighter alternative.
• Add a smear of yoghurt mixed with coriander or mint for added creaminess inside the wrap.
• Use wholemeal flour for a nuttier, more wholesome paratha.
• Add thinly sliced cucumbers or lettuce for extra crunch.

Storage/Reheating

• Refrigeration: Store assembled wraps in an airtight container for up to 2 days.
• Parathas: Cooked parathas keep well refrigerated for 3 days or frozen for up to 2 months.
• Reheating: Warm wraps in a pan over low heat or briefly in the microwave. If stored cold for picnics, they can also be eaten without reheating.
• Chicken: Leftover cooked chicken can be refrigerated for up to 3 days.

FAQs

How spicy are these chicken and egg wraps?

They have mild heat from green chillies, but you can reduce or omit them for a gentler flavor.

Can I use store-bought flatbreads instead of homemade parathas?

Yes, but the egg-coated paratha adds unique texture and richness that store-bought bread won’t fully replicate.

Can I prepare the chicken ahead of time?

Absolutely. You can cook the chicken a day ahead and refrigerate it until ready to assemble.

Can I make the paratha dough in advance?

Yes, you can refrigerate the dough for up to 24 hours before rolling.

Can I pan-fry the chicken instead of grilling or baking?

Yes, pan-frying works well as long as the chicken pieces are fully cooked.

Are these wraps suitable for freezing?

The parathas freeze well, but the fully assembled wraps are best eaten fresh or refrigerated only.

Can I add more vegetables to the wrap?

Yes, thinly sliced lettuce, cucumbers, or bell peppers make great additions.

What can I use instead of rapeseed oil?

You can use olive oil or sunflower oil.

Can I use whole eggs in the paratha dough?

You may replace the small egg with a medium one, adjusting flour slightly if needed.

Can I serve these wraps with a dip?

They pair wonderfully with yoghurt mixed with coriander or mint.

Conclusion

These chicken and egg wraps combine marinated chicken, soft homemade parathas, and a delicate egg layer for a flavorful, satisfying meal that works beautifully for lunches, snacks, or picnics. With versatile variations and make-ahead options, this recipe is both practical and delicious. Enjoy experimenting with flavors and serving styles to make it your own.

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