Chicken Bharta Wrap | Curry In A Wrap

Tasty chicken bharta wrap - lunchbox idea by OneWholesomeMeal

We have been away from home on a vacation. And most times, I need a vacation after one. So I put together a simple curry in a wrap – chicken bharta wrap.

Traveling is great but coming back to the comfort of your home and routine? Nothing compares. Or maybe I am an old soul trapped in a 35-year-old’s body 🤪 . Anyway, this is the longest I have been away from home and home food. And surprisingly enough I kind of de-stressed putting this simple meal of chicken bharta wrap together.

As I jokingly mentioned to my mother on the phone, while the kids kept themselves busy in their room, that this felt like a vacation after the past two weeks of being on the road! I am sure the chores will soon start weighing me down and the need to run away from it all would become pressing again but until then I am going to savor this comforting feeling of familiarity and routine. Coming back to the wrap, I adapted the recipe for Chicken Bharta from Sukanya’s blog and modified it a bit to suit the wrap style.

I used corn tortillas for the wrap. For the filling, along with the chicken bartha, I added chopped lettuce, shredded pepper jack cheese, chili flakes and coriander for garnish. And that’s it! It was a very satisfying quick meal.

Chicken Bharta Wrap

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 100%

Serving Size: 4

Calories per serving: 215


  • Boneless chicken breast - 500 gm
  • Ginger garlic paste - 2 tsp
  • Onions (big, sliced) - 2
  • Turmeric powder-½ tsp
  • Cumin powder - 1 tsp
  • Coriander powder - 1 tsp
  • Deghi mirch (red chilli) powder - 1 tsp
  • Garam masala - ¼ tsp
  • Egg yolk - 2 mashed
  • Cashew paste - 2 -3 tbsp
  • Yogurt - 3-4 tbsp
  • Tomato puree - 1-2 tbsp
  • Salt- To taste
  • Oil - 3 tbsp
  • Butter- one knob
  • Cilantro chopped - 3 tbsp
  • Kasuri methi - 2-3 tsp
  • Boiled egg whites to garnish
  • Lettuce-1 cup chopped coarsely or larger if desired
  • Mexican Pepper Jack Cheese, freshly grated-1.5 cups
  • Chilli flakes-1 tsp or as per taste
  • Store bought corn tortillas-4-6


  1. Wash and clean the chicken breast thoroughly. Heat enough salted water in a pan and add the chicken breast to it. Poach it or cook till done. Check for the rawness and continue cooking till the chicken is poached thoroughly
  2. While the chicken is still hot, pull out into long thin shreds using two forks
  3. In a separate pan, heat the oil and fry the sliced onions till golden in color. Add the ginger garlic paste and sauté
  4. Add the spices like turmeric powder, cumin, coriander, red chilli powder and fry thr spices till the rawness disappears
  5. Now add the shredded chicken and mix it well on medium heat till the chicken is well coated with the spices
  6. In a separate bowl mix yogurt, cashew paste and garam masala.
  7. Lower the heat and add the above mixture to the chicken. Cook on low heat till the oil starts leaving the sides of the pan
  8. Add the tomato puree and continue cooking on low heat
  9. Check for the seasonings, by this time shredded chicken pieces should be well incorporated with the spice mixture
  10. Cover the pan and cook for five more minutes
  11. When it is done, add the mashed egg yolk, butter, finely chopped cilantro and kasuri methi. The bharta should be of a relatively drier consistency
  12. Garnish with sliced hard boiled egg whites
  13. Place 1-2 spoonfuls of the bharta in the centre of the flat corn tortilla, top it with lettuce, grated cheese, chopped coriander and chilli flakes, wrap it and enjoy

Chicken Bharta Wrap

















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