Cashew Chicken Kathi Rolls

If you love burritos but want to mix things up, give this popular street food a try.


  • 1 1/2 pounds, boneless skinless chicken breast, cubed
  • 2 teaspoons grated garlic
  • 2 teaspoons grated ginger
  • Juice of 1 lemon
  • 1/4 cup plain yogurt
  • 1/4 cup cashews, soaked and ground into a paste
  • 1 teaspoon white pepper
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 3 tablespoons heavy cream
  • 2 teaspoons salt
  • 2 tablespoons vegetable oil
  • 1 green pepper, thinly sliced
  • 1 large white onion, thinly sliced
  • 3 green Thai chilies, thinly sliced
  • 1/4 cup fresh coriander, chopped
  • For the bread:
  • Whole wheat tortillas
  • 4 eggs, whisked


  1. Combine chicken, garlic, ginger, lemon juice, yogurt, cashew paste, spices, heavy cream and salt in a bowl. Marinate in the fridge for a minimum of 2 hours to overnight.
  2. Heat oven to 450°F, and bake chicken on a lined baking sheet for 10-15 minutes, until slightly charred and cooked through.
  3. Heat oil in a large frying pan over high heat. Add green pepper, onion, and chilies. Sauté for about 1 minute, until slightly softened but still crisp. Remove from heat and add chicken and coriander. Toss to combine.
  4. Heat a large frying pan over medium-high heat. Add tortilla, and toast for 30 seconds on one side. Flip over, and add enough beaten egg to cover surface of tortilla. Allow egg to set, and top with chicken and vegetable mixture.
  5. Roll into cylinders, and enjoy.