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Chicken Rolls - Appetizers (Non-Veg)
Makes about 8 chicken rolls
Preparation time: 25 minutes
Cook Time: 40 minutes
Flour tortillas stuffed with chicken
  • 2½ lb boneless chicken bite size pieces (pieces)
  • 2 medium size onion grated
  • 1 medium tomato pureed
  • 1 tbsp ginger garlic paste
  • ½ tsp cumin seeds (jeera seeds)
  • 2 tspn garam masala (Spice powder)
  • 2 tsp salt, 1/2 tsp red chili powder, 1/4 tsp turmeric
  • 1 cup water
  • 2–3 green chilies (very finely chopped)
  • ¼ cup white vinegar
  • 8 tortillas (store bought)
  • 2 eggs (beaten)
  • Pinch dried mango powder (amchur powder)
  • 1 small onion (finely chopped)
  • 4 tbsp oil
  • In a skillet, heat 4 tbsp oil, add grated onions, stir till light brown in color, now add ginger garlic paste and ½ tsp cumin seeds, next add 1 tsp salt , 1 tsp red chili powder, ¼ tsp turmeric and 1 tsp garam masala. Keep stirring and add the pureed tomatoes, allow boiling for another 10 minutes.
  • Wash the chicken pieces well under running water and add to the onions and tomatoes gravy and stir well, Put 1 cup water and allow curry to boil for another 20 minutes till curry thickens and chicken cooks. Cover and keep chicken curry aside.
  • Soak the green chilies in the vinegar. Keep aside.
  • Heat a nonstick griddle. When hot, place one tortilla at a time, onto the griddle. Coat the surface of the tortilla with 1 tbsp beaten egg. Flip to cook the egg side.
  • Remove the tortilla and place on a plate with the cooked egg side up.
  • Add 2 tbsp chicken curry and a few chicken pieces onto the egg side of the tortilla. Add the green chilies.
  • Add a pinch of dried mango powder (amchur) and 1 tsp of chopped onions. Roll and close with a toothpick.
  • Repeat with all 8 tortillas.
  • Serve chicken rolls hot. They taste delicious and are a meal by themselves.