THE Papad Roll, an Indian Wrap!
A Papad Roll includes spicy grilled chicken seekh kebab wrapped in a tortilla of choice with homemade green chutney, fresh onions, and roasted papad. The addition of papad in any Indian wrap elevates the flavors with different textures. Hence, beware of the cravings after taking a bite of this papad roll.
The Papad Roll
A hot chicken kebab wrapped in a warm tortilla with cilantro chutney, marinated onions, and a crunchy roasted papad is the ultimate mouth pleasing meal this summer season! Below you will find the recipe for chicken kebabs, cilantro chutney, and marinated onions along with the assembly details.
THIS COMBO IS GOING TO KNOCK YOUR CHAMPALS (slippers) OFF
How to assemble The Papad Roll Indian Wrap
- Heat a tortilla of your choice. I love Trader Joe’s handmade flour tortillas, but if you want to try a gluten free or healthier option try Siete Tortillas.
- Top the center of the tortilla with a heaping spoonful of green jalapeno cilantro chutney
- Place the hot kebab on top of the chutney
- Add some marinated onions
- crush roasted papd on top (I use lijjat black pepper papad which is available at most Indian Grocery Stores)
- Roll one side and the roll the other side over it to form a handheld meal.
If you don’t have the itch for spicy food, feel free to use ginger, garlic, and green chili peppers to your liking.
If you like this Indian Wrap Recipe, try these Indian grilled recipes as well…
How to make this recipe vegetarian?
Use your favorite vegetarian kebab recipe! Substitute vegetarian meat options for the chicken and continue with the recipe. I have friends who make vegetarian kebabs and use this same recipe. Let me know how you like it!
Ground Chicken vs Ground Turkey
Feel free to use either or. I personally love using ground chicken in seekh kebabs but you are welcome to use turkey. I highly suggest adding an egg to ground turkey to keep the moisture intact as well as fresh onions versus dried. The papad is a must in this Indian Wrap Recipe!
Chicken Kebab Recipe for Papad Roll
A mixture of ground chicken and spices that are combined together and cooked various different ways. Feel free to grill, pan roast, or bake to perfection!
- 1 lb ground chicken
- 1 tbsp fresh grated garlic (double if you love spice)
- 1 tbsp fresh grated ginger (double if you love spice)
- 1 tbsp fresh grated green chilies (thai, serrano, or jalapeno peppers)
- ¼ cup fresh chopped cilantro (stems and leaves)
- 5 tbsp dried chopped onions (key ingredient)
- ½ tbsp salt (I use ½ tbsp of Morton's iodized salt)
- 2 tbsp fresh chopped green garlic (optional) available in the freezer section at Indian Grocery Stores
- 1 tsp cumin/jeera seeds (optional)
- 1 egg (optional)
Combine the kebab ingredients together and mix with a VERY light hand. Over mixing may cause the meat to toughen.
You are now ready to cook the kebabs.
Feel free to leave this mixture in the fridge for up to 3 days or cook immediately. (MY TIP: avoid adding salt if marinating)
Heat oven to 375 degrees and prep the oven roasting pan. (MY TIP: I place water on the bottom of the baking tray, then place the rack, and then kebabs over it. It helps with cleaning and keeps the kebabs moist.)
Form the kebabs into the shape of your choice and coat the outside with a generous amount of oil. To give you an idea I make them to be about the size of mini cucumbers. (feel free to make any shape you want)
Place the shaped kebabs on the roasting pan and put the pan into the pre-heated oven.
Cook for about 30 minutes (or until the internal temperature reaches 165 degrees). No flipping required.
Remove from the oven and serve hot!
Form the kebab mixture onto metal skewers THEN coat the outside with a generous amount of oil (if using wooden skewers be sure to soak them in water for 20 minutes before using)
Once the grill is fired up, cook the kebabs until the internal temperature reaches 165 degrees.
Once cooked remove from the grill, take the metal skewer off, and serve hot.
Form the kebab mixture to the size and shape of your liking then coat the outside with oil.
Heat a nonstick pan and then place the kebabs on the pan.
Cook for about 12 minutes making sure you roll the kebabs in the pan to cook evenly. Feel free to cover with a lid/dome to reach an internal temperature of 165 degrees. Cooking time may vary depending on the size of the kebabs.
Increase or lessen the garlic, ginger, and green chili measurement according to your spice level.
Jalapeno Cilantro Sauce
Jalapeno Cilantro Sauce
- 1 cup cilantro, stems and leaves (about 1 bunch of cilantro)
- 1 cup sour cream (see above for substitutions)
- 3 cloves fresh garlic (more or less)
- 1 green chili pepper of choice (jalapeno, thai chili, serrano, etc)
- water (optional)
- Blend the cilantro, garlic, and green chili pepper into a fine paste.
- Mix the blended contents with sour cream and some salt. If you prefer a more dressing like consistency, then add some water and mix well.
- Chill in the refrigerator or enjoy immediately.
Onion Salad for Papad Roll Indian Wrap
- ½ red onion
- ½ tsp red chili powder (lal mirch)
- ½ tsp Morton's iodized salt
- ½ tbsp fresh lemon juice
- ½ tsp black pepper (optional)
- 2 finely chopped, cilantro stems with leaves
- Chop the red onion to your desired size. I like to cut it lengthwise for this dish.
- Mix all of the ingredients with the onions in a large bowl. Best if mixed by hand so you can ensure a thorough mix has been done. Feel free to wear a glove :).
- Serve immediately or refrigerate until ready to serve. Feel free to marinate for up to 3 days if you prefer softer marinated onions.