(A) To make the chicken:
Cut the chicken into small bite size pieces.
Wash thoroughly in a colander under running water. Shake off the excess water.
Marinate with 1 Tsp pepper powder, salt & the lemon juice for at least half an hour.
Smoke mustard oil in a nonstick medium skillet/pan. Reduce heat to medium.
Tip in the sliced onion & chopped garlic.
Saut until golden. Add the Green Chilies.
Cook for a minute.
Now goes in the marinated chicken followed by 1 Tbsp pepper powder, turmeric powder & more salt if required.
Cook on medium to high heat for 10 minutes. Reduce heat to low. Cook covered for about 5 minutes, stirring occasionally.
When oil starts separating, its done.
Sprinkle fresh cilantro leaves. Keep covered.
(B) To make the Dough:
Combine the four & 1 teaspoon cooking oil in a large bowl.
Make a well in the middle.
Add a little water. (Add water little by little as required).
Make a pliable dough.
Keep it covered until you are ready to cook.
(C) To make the Rotis:
Make lemon sized balls of the dough. Flatten between your palms to make thick disks.
Dredge in dry flour & roll out about 6 inches in diameter with minimal & equal pressure with the help of a rolling pin.
Place on a hot Tawa/Griddle or Pan.
Roast for a couple of minutes flipping a few times.
When light brown spots appear on top of the Roti, drizzle some oil & fry until golden on both sides. Remove on a plate.
(D) To assemble the wraps:
Place a handful of the chopped lettuce, some sour cream & some chicken in the middle. Wrap & secure with a plastic pick or toothpick.
Serve hot!
Enjoy
