Mixed Lamb and Chicken Wrap with Ginger Sauce and Tomatoes

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Mixed Lamb and Chicken Wrap with Ginger Sauce and TomatoesI and my family almost always preferred spicy chicken wraps in different forms. Today's delicious wrap combines both lamb and chicken meat that introduces a unique flavor. I've used a generous amount of ginger in the sauce base that greatly enhances the wrap's taste. If you prefer, you can also mix classic tomato sauce with the ginger sauce base. You can also grill these wraps with cheese just before serving. You can also cut these wraps in the desired shape to serve bulk quantity on a single large platter. Leftovers of this recipe can be deep fried with a crispy batter to make a scrumptious snack. Let's make these spicy and mouthwatering wraps that'll make you salivate till they're not finished.

Mixed Lamb and Chicken Wrap with Ginger Sauce and Tomatoes
Mixed Lamb and Chicken Wrap with Ginger Sauce and Tomatoes

Fulfilling lamb and chicken mince wrap

Enjoy this fulfilling and delicious wrap which includes both chicken and mutton meat spiced up with ginger flavored seasoning to make it a complete meal.

Preparation Time: 30 minutes
Cooking time: 35 minutes
Servings: 4

  • 6 to 8 wraps or tortillas
  • 250 gm boneless chicken
  • 250 gm boneless lamb meat
  • 3 tomatoes (nice and big)
  • bunch of lettuce (finely chopped)
  • 100 gm white onion (finely chopped)
  • 1/5 tsp white pepper powder
  • 1/4 tsp garlic powder
  • 25 gm ginger paste
  • 1 tsp light soy sauce
  • 1/2 tsp corn flour
  • pinch of chili flakes
  • 100 gm tomato puree
  • 1/2 tsp lime juice
  • 8 tsp extra virgin olive oil
  • salt to taste


  1. Wash both chicken and lamb meat and mince it once with a small butcher knife.
  2. 2. Cook both of them with 1 liter of water for about 10 minutes in a pressure cooker. Drain all the water and keep aside.
  3. Slice all the tomatoes and keep aside.
  4. Lightly fry all the tortillas from the outer side with little olive oil.
  5. Take a shallow frying pan and heat 3 tsp olive oil in it.
  6. Switch to low flame and add ginger paste.
  7. Saute for about 2 minutes and add tomato puree with white pepper powder, garlic powder, light soy sauce, corn flour, chili flakes, lime juice and a pinch of salt.
  8. Keep the flame low and continuously stir for about 6 to 8 minutes.
  9. Add boiled chicken and lamb mince and saute for about 4 to 5 minutes.
  10. Take a tortilla and arrange a layer of lettuce and chopped white onion.
  11. Top it with generous amount of spicy chicken and lamb mince soaked in ginger sauce.
  12. Cover it with tomato slices and roll the tortilla.
  13. Repeat the same process for all the tortillas.
  14. Serve hot with tamarind or mint sauce.


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