Ingredients

• Paprika powder 1 & ½ tsp
• Himalayan pink salt ½ tsp or to taste
• Kali mirch powder (Black pepper powder) ½ tsp
• Olive oil pomace 1 tbs
• Lemon juice 1 tbs
• Garlic paste 2 tsp
• Chicken strips 350g
• Olive oil pomace 1-2 tsp
• Prepare Greek Yogurt Sauce:
• Hung yogurt 1 Cup
• Olive oil pomace 1 tbs
• Lemon juice 1 tbs
• Crushed black pepper ¼ tsp
• Himalayan pink salt 1/8 tsp or to taste
• Mustard paste ½ tsp
• Honey 2 tsp
• Chopped fresh coriander 1-2 tbs
• Egg 1
• Himalayan pink salt 1 pinch or to taste
• Crushed black pepper 1 pinch
• Olive oil pomace 1 tbs
• Whole wheat tortilla
• Assembling:
• Shredded salad leaves
• Cubes of onion
• Cubes of tomato
• Boiling water 1 Cup
• Green tea bag

Directions

1. In a bowl, add paprika powder, Himalayan pink salt, black pepper powder, olive oil, lemon juice, and garlic paste. Mix well.
2. Add chicken strips to the mixture, cover, and marinate for 30 minutes.
3. In a frying pan, heat olive oil, add marinated chicken, and cook on medium flame until chicken is tender (8-10 minutes). Then cook on high flame until the chicken dries out. Set aside.
4. Prepare Greek Yogurt Sauce:
5. In a small bowl, mix yogurt, olive oil, lemon juice, crushed black pepper, Himalayan pink salt, mustard paste, honey, and fresh coriander. Set aside.
6. In another small bowl, whisk the egg with a pinch of pink salt and crushed black pepper.
7. In a frying pan, heat olive oil and pour in the whisked egg, spreading it evenly. Then place the tortilla on top and cook on low flame from both sides for 1-2 minutes.
8. Transfer the cooked tortilla to a flat surface. Add salad leaves, cooked chicken, onion, tomato, and Greek yogurt sauce. Wrap it up tightly (makes 2-3 wraps).
9. In a cup, add one bag of green tea and pour boiling water over it. Stir and let steep for 3-5 minutes. Remove the tea bag and serve alongside the wraps!