- Chicken thighs (boneless and skinless; cut into bite size pieces)
- Eggs (1 egg per wrap)
- Onion (1 medium sized; sliced)
- Black Cardamom (1 pod)
- Green Cardamoms (2 pods)
- Cloves (3-4 cloves)
- Cumin Seeds (1 teaspoon)
- Chili Powder (1 tablespoon)
- Coriander Powder (1 tablespoon)
- Garam Masala (1 tablespoon)
- Turmeric Powder (1 teaspoon)
- Kasuri Methi (1 teaspoon; optional)
- Cheese (shredded; I used Mozzarella)
- Coconut flour (1 cup)
- Psyllium Husk (1 tablespoon)
- Baking Powder (1 tablespoon)
- Olive Oil
In a pan, add some oil and once hot, add the black cardamom, green cardamoms and cloves and once it gives out fragrance add the cumin seeds and let it crackle.
Add onions and cook for 5-7 minutes on medium heat or till the onions turn translucent. Now, add the ground spices (turmeric powder, chili powder, coriander powder) and some salt and give it a mix. Cook for 10 – 15 seconds.
Add the chicken pieces into the pan and mix it well so that the chicken is well coated with the spices. Cover and cook for 5 minutes and then add a cup of water to the pan and continue cooking for another 15-20 minutes on medium-low heat or till the chicken is cooked all the way through and the water should have reduced to a point where you have a very think gravy.
Once the chicken is almost ready add the kasri methi (if using) and give it all a final mix.
Meanwhile, in a bowl add the coconut flour, psyllium husk, baking powder, oil (1-2 tablespoons) and some salt and whisk it together.
Add warm water gradually into the bowl and knead it into a dough. If the dough is breaking apart add more water and if you think its too sticky then add a teaspoon of psyllium husk to it.
To roll out the flatbread, place a plastic wrap to the bottom and then roll out a ball of the dough and place it on the plastic wrap and then place another sheet of plastic wrap on top of the dough and the roll it out.
Use any pan lid cut a circle from the rolled out dough (it’s difficult to get a perfect circle with coconut flour dough).
Place a pan on medium heat and once the pan is hot place the rolled out flatbread and cook for 2-3 minutes on one side and the flip it and cook same amount of time.
While the flatbread is cooking, crack an egg and beat it and season it with salt and pepper. Once both sides of the flatbread is cooked remove it on to a plate and then add the beaten egg into the same pan. Once the egg starts cooking put the flatbread on top of the egg while its still a little runny and continue cooking . If the egg is slightly bigger than the flatbread don’t worry just flip it and cook for a minute and then flip it over again.
Now with the egg side facing up, place some of the chicken long the center and then sprinkle over cheese as per your liking. Remove it onto a plate and then fold both ends towards the center and you can just pin it down with a tooth pick. Repeat the process to create as many wraps as you like.