PREP: Dice the onion, green chilis and fresh cilantro to prepare. Begin boiling water for paratha. 

 

COOK:  To knead and create our dough, lay half of your flour onto your counter leaving a well in the center. Fill the well with your boiled water and begin slowly incorporating the rest of your flour. Add salt to taste and continue kneading until a smooth dough forms. Divide your dough into 6-10 individual rounds. Set aside. 

 

In a pan add your oil of choice. Toss in your chopped onions and sauté for a few minutes. Mix in your ground chicken. Sprinkle in the salt, garlic powder, cumin and chili powder, mixed vegetables, green chilis, and chopped cilantro. Combine and cook for a few minutes, and set it aside.

 

To form our wraps, roll out each piece of paratha dough to a ½  inch thickness. Lay your chicken mixture on one side of the paratha and roll horizontally. 

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Pan sear your chicken paratha wraps on each side until golden brown. Add ½ tablespoon vegetable oil halfway through cook time to lightly fry your paratha wrap. 

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Once each side of your paratha wrap is golden brown, remove from pan and serve hot right in time for iftar. Pair with your dipping sauce of choice. 

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