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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Marinate the boneless chicken thighs with the lemon juice, vinegar, olive oil, yogurt, garlic paste, ginger paste, salt, pepper, ginger powder, mixed spices, clove powder, and citric acid.
Cook the chicken on a hot pan for 10 minutes until browned.
Cover the pan and cook for another 15 minutes until the chicken is tender and cooked through.
Blend the garlic cloves, egg white, lemon juice, salt, and citric acid until smooth.
Add the vegetable oil very slowly and consistently until the sauce thickens.
Assemble the wraps with the chicken, garlic sauce, and pickled cucumber.
Pan fry the wraps for 4 minutes until crispy.
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Add the vegetable oil to the toum very slowly and consistently so it emulsifies.
Can I use chicken breast instead of thighs?
Yes, but chicken thighs are recommended for their juiciness and flavor.
How do I know when the chicken is cooked?
The chicken is cooked when it is tender and no longer pink inside.
What can I use instead of citric acid?
You can use additional lemon juice as a substitute for citric acid.
Can I make the garlic sauce ahead of time?
Yes, you can prepare the garlic sauce a day in advance and store it in the refrigerator.
How do I prevent the wraps from getting soggy?
Pan fry the wraps just before serving to keep them crispy.
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