Nachni wrap with Grilled Chicken

Ingredients:

• 1 cup Ragi/Nachni Flour
• 1 cup Water
• 1 tsp Ghee
• ½ tsp Salt

For the grilled chicken:

• 1 Chicken Breast
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp oil/ Butter
• 1 sprig rosemary
• 1-2 cloves garlic (smashed)

For the Yoghurt spread:

• ½ cup of yoghurt (for 1/4th cup hung curd)
• A pinch Salt
• ½ tsp Deggi mirch
• 1 tsp Roasted Garlic
• As needed Chopped Spring Onion
• As needed Chopped Coriander

Method:

1. Set a pot of water to boil, add in salt, ghee and ragi flour and mix thoroughly. Transfer to a room temperature bowl and knead well. Cover with a damp cloth and rest for 5-10 mins
2. Dust with atta/ wheat flour and roll out into thin rotis. Cook these on a fry pan/tawa with a little bit of ghee
3. To grill the chicken, marinate the chicken for 15-30 mins. Heat a pan with oil, add rosemary (optional) and crushed garlic. Once it’s really hot, place chicken. Bring some colour, flip the chicken, cover with a lid and cook for 6-7 mins on medium low heat. Once cooked, allow to cool down before cutting into strips
4. Place the curd in a muslin cloth over a strainer, tie up the ends of the cloth and place another bowl on top for weight. Allow all the water to drain (30 min) and place into a fresh bowl.
5. Sautee some garlic and add it to the curd. Add remaining ingredients and mix well.
6. Start by spreading the Yoghurt spread over each wrap. Place a few leaves of lettuce, followed by grilled chicken. Next, sprinkle on any other filling of your choice and roll it up