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insian inspired chicken wrap served as a roll as well as taco style

Sheet Pan Kathi Rolls

Kathi roll - a super delicious Indian street style wrap made with different fillings. Here we have marinated chicken as the filling. To make the recipe, we oven roast the marinated chicken pieces making it super easy to prepare the sheet pan kathi rolls at home.
I have tried to simplify the process to make it easier to get most of the flavors in and make it hassle-free so that you can enjoy it even for a weeknight dinner. Your weeknight meal is sorted!
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Prep Time 10 minutes
Cook Time 20 minutes
Additional Time 15 minutes
Servings 4

Equipment

  • Bowl
  • Measuring Spoons/Cups
  • Chopping board & knife (use seperate ones for chicken and vegetables to avoid cross contamination)
  • Baking Tray
  • Aluminum Foil
  • Parchment Paper (see other serving suggestions)
  • Oven 🙂
  • Oven Mittens
  • cooking spoons

Ingredients
  

  • 1 lb (approx. 500 grams) Chicken cut into thin strips; trim excess fat if required.
  • 1 teaspoon Kashmiri Red Chilli Powder or to taste
  • 1 teaspoon Garam Masala or to taste
  • 1 teaspoon Cumin Powder
  • 1-2 teaspoon Minced Green Chilles or to taste
  • ½ tablespoon (5 grams) Ginger
  • ½ tablespoon (5 grams) Garlic
  • 2 teaspoon Lemon Juice
  • Salt to taste

To Serve

  • Flour Tortiallas
  • Mint Chutney
  • Lime/Lemon Juice
  • Chaat Masala

Instructions
 

Prep Work

  • Cut chicken into thin strips. Trim excess fat if required.
  • To a large non-reactive bowl, add chicken,, Kashmiri Red Chilli Powder, Ginger & Garlic, Green Chillies, Garam Masala, Cumin Powder, lime/lemon juice and salt. Mix well using a spatula. Let it marinate for 15-30 minutes. [Note: Use about ¾ teaspoon of salt or to taste.]
  • Wash, peel and julienne carrots. Julienne bell pepper and thinly slice onions.
  • Line a baking tray with aluminum foil.

Cooking

  • Preheat the oven to 425o degrees Fahrenheit (220o degrees Celsius).
  • Drizzle oil on the baking tray. Place marinated chicken pieces in a single layer on the tray. 
  • Bake at 425o degrees Fahrenheit (220o degrees Celsius) for about 20-25 minutes. Remove from heat. [Note: Check at 20 minutes mark. Cook longer if required]

Assembling

  • Warm a flour tortilla. Spread 1-2 teaspoons of mint chutney on the tortilla. Place a few pieces of chicken on the tortilla. Top with julienned vegetables. Drizzle a little bit of lime/lemon juice. Sprinkle generous amounts of chaat masala. Roll it tight. Wrap in parchment paper. Serve Immediately.

Notes

  • 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish). 1 TEASPOON = 5ML; 1 TABLESPOON=15 ML.
  • Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
  • Serving size – This serves 3-4  people. Adjust the serving size to fit your dietary needs.
  • Actual cooking time will vary depending on the size of the chicken strips. Before you remove the chicken from the oven, use a food thermometer to ensure that most pieces have an internal temperature of at least 165° F (74° C).
  • If you find ¾ teaspoon salt is not sufficient after cooking, you can sprinkle a little bit of salt on the chicken while assembling. Remember, mint chutney has salt and the chaat masala you sprinkle on top has salty, tangy, spicy flavors. So, they will contribute to the overall salty taste. 
  • Marinate the chicken for at least 15 minutes.
  • Do not overcrowd the baking tray with chicken pieces. Make sure to lay them in a single layer.
  • If the baking tray is small to hold the entire quantity of the chicken, work in batches.
  • If you have a large quantity of chicken on the tray, it may leave water while cooking. This will result in steam and the chicken will not be cooked to perfection. If that is the case you can do one of the following:
  1. Drain the water from the tray halfway through cooking or as required.
  2. Use a baking tray with a rack, to separate the chicken pieces. Liquid from the chicken will drain onto and collect in the baking tray. It is still a good idea to drain the liquid if there is too much of it. 
  • Assemble just before you are ready to serve. 
  • Don't want to heat the tortillas on the stovetop? Warp the tortillas in an aluminum foil and place them in the oven during the last 5 minutes of cooking the chicken.