To make the marinade for your chicken, you need the blender and your kitchen scale. Add the garlic, mint leaves, coriander leaves, chat masala, salt and the juice of half a lime as per the proportions mentioned. Then, Blitz all of it together. Once it’s done, add in the yoghurt and mix it well.
Get the chicken meat in a bowl and pour in the marinade. (Mine was watery because I blended the spices with the yoghurt.) Now, coat every piece of your meat and pop it in the fridge for about four hours to marinade.
Grate your purple cabbage and carrot because we need to make a slaw for this dish. In a bowl, add in the grated vegetables, add some sriracha sauce, some lower than low-fat mayonnaise and season this with salt. Squeeze in the juice of half a lime. After this, chop some spring onion greens and add them to the slaw. Mix everything well, and the spicy slaw is ready for the wrap.
Next, get your onions and chop them into slices. We will use this to cook the chicken. Along with that, you also need to cut up some green bell peppers into cubes.
Once done, get your pan on the heat. When it’s hot, throw in the chicken that you kept in the fridge. If your mixture has extra liquid, I recommend cooking it out. Then, add the onions and a teaspoon of olive oil. Once the mixture is dry enough, flip each chicken piece over till you see a brownish crust. Next, add the bell peppers.
At this point, you can also add some water to deglaze the pan if you see brown bits at the bottom or sides. Doing this will mix those with the water and bring out maximum flavor. This way, the mixture will form like a brown gravy as well. Start mixing the chicken in that sauce so that it’s coated. Now, try to cook it down till there’s a sticky glaze on the meat.
Once that’s done, and the chicken is cooked through, remove it from the pan. For the wrap, I will use a standard store-bought tortilla wrap that is 176 calories and warm it up on a pan. Now, lay down the tortilla, some of the slaw, the chicken, onions and bell peppers. Once done, wrap everything up the way you like it. (I am sure it will take some practice!) Now, you just cut it in half and behold the amazing cross-section.