Easy and delicious is a not a very easy combination when you think of cooking. But when you have a hectic job and you have to make food for yourself, you have no choice but to simplifier the prospect of food. 

Wraps are the way forward in a world where 24 hours in a day is not enough. This particular dish is an easy make. All you need is chicken, cheese, some leaves and a few spices and you are good to go! You can make this before you go to work, it’s the ideal lunch box treat. 

Of course you don’t have to stick to this combination. The filling can be anything your taste buds desire. But if you are in to time conservation, this chicken wrap is definitely scrumptiously effortless and wonderfully addictive. 

Ingredients 

250g of chicken (breast portion)
50g of coriander leaves
1 pita bread 
2 cheese singles
1 onion (small)
3 cloves of garlic
½ lime
½ tsp of ginger (grated)
1 tsp of olive oil
1 tsp of ketchup
Chilli powder (roasted)
Curry powder (roasted) 
Sage 
Salt 
Pepper 

Directions 

Wash, clean and cut the chicken in to bite size pieces. 

Juice the lime over the chicken, add two teaspoons of chilli powder, a teaspoon of curry powder, ½ teaspoon of salt and pepper, mix and leave it to marinade. 

Clean, wash and fine dice the onion and garlic and set it aside. 

Wash the coriander leaves and set it aside. 

Heat up the oil in a non stick saucepan on a medium high flame. 

Add the diced onion, garlic and a teaspoon of sage in to the pan and sauté. 

Once the onions have cooked, add the chicken, a teaspoon of tomato sauce, salt and pepper to it and cook. 

After the chicken has cooked, take it off the heat. 

Heat up the pita bread on a low flame in a large pan. (Flip for even cooking) 

Once the bread has cooked, place it on a flat surface. 

Dump the chicken on to the centre of the bread. 

Place the coriander leaves on top of the chicken. Add the cheese slices on top of the coriander leaves. 

Fold the pita bread and tuck in its corners. 

Eat while it’s warm. 

Disasters, Warnings and Tips 

Wraps are your answers for a quick dinner. 

This is delicious, but with a homemade dip it’s certified divine. 

Keep the pita bread out for at ten minutes before heating it up. 

Be vigilant about your usage of water. There are a lot of people suffering because of this drought. 

Do not keep pita bread for more than three weeks. It will turn crispy in the fridge. 

The bread that is used here was the least crispy, but it refused to fold without snapping. Sigh. 

I’ve not exercised in over a month. My spine is stiff. #Ouch 

The said ingredients are enough for one person. 

By Shazzana Hamid