CHICKEN WRAPS

Preparation Method :

• In a bowl, mix the vinegar, sugar, salt and green chilli thoroughly. Leave to stand for about half an hour or till the vinegar becomes a little spicy; strain the vinegar.
• Add the carrot, cabbage and green capsicum to the strained vinegar and toss well. Chill in a refrigerator till required.
• Cut the chicken into strips. In a bowl, mix the ginger paste, garlic paste, cumin powder, chilli powder, lemon juice, soy sauce, salt and egg.
• Add the chicken and flour and mix thoroughly. Set aside to marinate for half an hour, preferably in a refrigerator.
• Heat plenty of oil in a kadai. Deep-fry the chicken till cooked. Drain on absorbent paper.
• Heat both sides of the pita breads on a tawa or in an oven.
• Cut each pita bread in half and open out the pockets. Spread some mint chutney on the inside of each half, and fill with a portion each of chicken, vegetable mixture and onion rings.
• Serve immediately.