Welcome to your new favorite weeknight solution! Whether you’re craving quick dinners, seasonal flavors, or cozy comfort food, these 24 chicken kathi roll recipes have you covered for every occasion. Let’s dive into these delicious wraps that promise to spice up your meal rotation—you’ll want to try them all!
Classic Chicken Kathi Roll with Mint Chutney
Oftentimes, the most satisfying meals are the ones that feel like a warm hug from the inside out, and for me, that’s this classic street food wrap. I first fell for its vibrant flavors at a bustling food truck years ago, and now it’s my go-to for a quick, flavorful dinner that always hits the spot.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 cup
– Warm water – ½ cup
– Boneless, skinless chicken thighs – 1 lb, cut into strips
– Plain yogurt – ¼ cup
– Garam masala – 1 tsp
– Ground turmeric – ½ tsp
– Vegetable oil – 2 tbsp
– Onion – 1 medium, thinly sliced
– Fresh cilantro – ¼ cup, chopped
– Fresh mint leaves – 1 cup
– Green chili – 1, chopped
– Lemon juice – 2 tbsp
– Salt – 1 tsp
Instructions
1. In a medium bowl, combine the all-purpose flour, warm water, and ¼ tsp of salt to form a soft dough; knead for 5 minutes until smooth, then cover and let rest for 15 minutes to relax the gluten for easier rolling.
2. Divide the dough into 4 equal balls, then roll each into a thin, 8-inch circle on a lightly floured surface.
3. Heat a non-stick skillet over medium-high heat, place one dough circle in it, and cook for 1 minute per side until lightly browned and puffed; repeat with remaining dough to make 4 flatbreads, stacking them under a towel to keep warm.
4. In a separate bowl, mix the chicken strips with plain yogurt, garam masala, ground turmeric, and ½ tsp of salt; marinate for 10 minutes to tenderize the meat and enhance flavor absorption.
5. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat, add the sliced onion, and sauté for 5 minutes until softened and golden.
6. Add the marinated chicken to the skillet and cook for 8-10 minutes, stirring occasionally, until the chicken is fully cooked through and no pink remains.
7. While the chicken cooks, blend the fresh mint leaves, green chili, lemon juice, and remaining ¼ tsp of salt in a food processor until smooth to make the mint chutney, scraping down the sides as needed for even consistency.
8. To assemble, place a warm flatbread on a plate, spoon some cooked chicken and onions down the center, drizzle with mint chutney, and sprinkle with chopped fresh cilantro.
9. Fold the sides of the flatbread over the filling and roll tightly into a wrap; repeat with remaining ingredients.
10. Serve immediately for the best texture and warmth.
Here’s why I love this dish: the soft, chewy flatbread cradles the juicy, spiced chicken perfectly, with the bright, zesty mint chutney cutting through the richness. For a fun twist, try adding a sprinkle of chaat masala or serving it with a side of tangy pickled onions to elevate the experience.
Spicy Chicken Kathi Roll with Pickled Onions
Every time I crave something handheld, spicy, and packed with flavor, I turn to this Spicy Chicken Kathi Roll with Pickled Onions. It’s my go-to for a quick weeknight dinner or a fun weekend lunch, and the tangy pickled onions cut through the heat perfectly—I always make extra because my family devours them straight from the jar!
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– Chicken breast – 1 lb
– Yogurt – ½ cup
– Ginger-garlic paste – 1 tbsp
– Garam masala – 1 tsp
– Red chili powder – 1 tsp
– Salt – 1 tsp
– Flour – 1 cup
– Water – ½ cup
– Oil – 2 tbsp
– Onion – 1
– Vinegar – ¼ cup
– Sugar – 1 tbsp
Instructions
1. Cut 1 lb of chicken breast into thin strips.
2. In a bowl, mix ½ cup yogurt, 1 tbsp ginger-garlic paste, 1 tsp garam masala, 1 tsp red chili powder, and 1 tsp salt.
3. Add the chicken strips to the bowl and coat them evenly with the marinade, then let it sit for 15 minutes at room temperature to tenderize the meat.
4. While the chicken marinates, thinly slice 1 onion.
5. In a small bowl, combine the sliced onion with ¼ cup vinegar and 1 tbsp sugar, stirring until the sugar dissolves, to quickly pickle the onions.
6. In another bowl, mix 1 cup flour with ½ cup water to form a smooth dough, then divide it into 4 equal balls.
7. Roll each dough ball into a thin, 8-inch circle on a floured surface.
8. Heat a non-stick skillet over medium-high heat and cook each rolled dough circle for 1–2 minutes per side until lightly browned and puffed, keeping them warm under a towel to prevent drying out.
9. Heat 2 tbsp oil in a separate pan over medium-high heat.
10. Add the marinated chicken strips and cook for 6–8 minutes, stirring occasionally, until they are fully cooked and slightly charred at the edges.
11. Place a cooked dough circle on a plate, spoon some cooked chicken strips onto the center, and top with a generous amount of pickled onions.
12. Roll the dough tightly around the filling, tucking in the sides as you go, to form a secure wrap.
13. Repeat with the remaining dough, chicken, and pickled onions to make 4 rolls total.
Roll these up fresh and enjoy them warm—the soft, chewy wrap contrasts beautifully with the juicy, spiced chicken and the crisp, tangy onions. I love serving them with a side of extra pickled onions or a cooling yogurt dip for dipping, and they’re perfect for picnics or on-the-go meals because they hold together so well without getting soggy!
Cheesy Chicken Kathi Roll with Jalapeños
My kitchen smelled like a street food stall in Kolkata last week when I tested this cheesy chicken kathi roll—it’s my go‑to when I want something handheld, spicy, and utterly comforting. I always keep a jar of pickled jalapeños in the fridge for moments like this, and the melty cheese here is a happy twist my kids actually approve of.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– All‑purpose flour – 1 cup
– Water – ½ cup
– Boneless chicken breast – 1 lb, cut into thin strips
– Vegetable oil – 2 tbsp
– Garlic – 2 cloves, minced
– Ground cumin – 1 tsp
– Paprika – 1 tsp
– Salt – 1 tsp
– Shredded cheddar cheese – 1 cup
– Pickled jalapeño slices – ¼ cup
– Fresh cilantro – ¼ cup, chopped
Instructions
1. In a bowl, combine 1 cup all‑purpose flour and ½ cup water; knead for 3 minutes until a smooth dough forms. Tip: Let the dough rest covered for 10 minutes—it rolls out more easily.
2. Divide the dough into 4 equal balls; roll each into an 8‑inch circle on a floured surface.
3. Heat a non‑stick skillet over medium‑high heat; cook each dough circle for 1–2 minutes per side until lightly browned and puffed. Set aside.
4. In the same skillet, heat 2 tbsp vegetable oil over medium heat; add 2 cloves minced garlic and sauté for 30 seconds until fragrant.
5. Add 1 lb chicken strips; cook for 6–8 minutes, stirring occasionally, until no longer pink.
6. Stir in 1 tsp ground cumin, 1 tsp paprika, and 1 tsp salt; cook for 1 minute to toast the spices.
7. Remove skillet from heat; sprinkle 1 cup shredded cheddar cheese evenly over the chicken. Tip: Cover the skillet for 1 minute to let the cheese melt completely.
8. Place one cooked flatbread on a plate; spoon one‑quarter of the cheesy chicken mixture down the center.
9. Top with 1 tbsp pickled jalapeño slices and 1 tbsp chopped fresh cilantro. Tip: For extra heat, add a spoonful of jalapeño brine to the filling.
10. Roll the flatbread tightly around the filling, tucking in the sides as you go.
11. Repeat steps 8–10 with remaining ingredients.
12. Serve immediately. You’ll love the soft, chewy flatbread against the gooey cheese and tender chicken, with the jalapeños giving each bite a bright, tangy kick. Yes, these rolls are perfect for a quick dinner—wrap them in foil to keep warm, and they’re just as good on a picnic or packed in a lunchbox.
Tandoori Chicken Kathi Roll with Yogurt Drizzle
Remember those late-night food truck cravings? I do, and that’s exactly what inspired me to recreate this vibrant, handheld feast at home—it’s become my go-to for impressing guests without spending all day in the kitchen.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
- Boneless, skinless chicken thighs – 1 lb
- Plain yogurt – 1 cup
- Tandoori masala – 2 tbsp
- Garlic – 3 cloves, minced
- Ginger – 1-inch piece, grated
- Lemon juice – 2 tbsp
- Salt – 1 tsp
- All-purpose flour – 1 cup
- Water – ½ cup
- Vegetable oil – 2 tbsp
- Red onion – 1, thinly sliced
- Fresh cilantro – ¼ cup, chopped
- Mint leaves – 2 tbsp, chopped
Instructions
- In a bowl, combine 1/2 cup of plain yogurt, tandoori masala, minced garlic, grated ginger, lemon juice, and salt to make the marinade.
- Add the chicken thighs to the marinade, ensuring they are fully coated, and refrigerate for at least 30 minutes. Tip: Marinating overnight deepens the flavors, but 30 minutes works in a pinch.
- While the chicken marinates, prepare the dough by mixing all-purpose flour with water until a smooth ball forms, then let it rest covered for 15 minutes.
- Divide the dough into 4 equal portions and roll each into a thin, 8-inch circle on a floured surface.
- Heat a skillet over medium-high heat and cook each rolled dough for 1-2 minutes per side until lightly browned and puffed, then set aside wrapped in a towel to keep warm.
- Preheat a grill or skillet to 400°F and cook the marinated chicken thighs for 5-7 minutes per side until charred and cooked through with an internal temperature of 165°F. Tip: Avoid overcrowding the pan to get a good sear.
- Let the chicken rest for 5 minutes, then slice it into thin strips.
- In a small bowl, mix the remaining 1/2 cup of plain yogurt with chopped cilantro and mint to create the drizzle.
- Assemble each roll by placing a cooked flatbread on a surface, topping it with sliced chicken, red onion, and a generous drizzle of the yogurt mixture. Tip: Warm the flatbreads briefly before assembling to prevent tearing.
- Roll tightly, tucking in the sides as you go, and serve immediately.
My favorite part is the contrast—the smoky, spiced chicken paired with the cool, herby yogurt creates a burst of flavor in every bite. For a fun twist, I sometimes add a sprinkle of chaat masala or serve these with a side of tangy mango chutney for dipping.
BBQ Chicken Kathi Roll with Smoked Paprika
Diving into my recipe archives, I found this gem from a summer cookout where I wanted something handheld but packed with flavor. It’s a fun twist on classic BBQ chicken that’s perfect for busy weeknights or casual gatherings, and I love how the smoked paprika adds a subtle, smoky depth without needing a grill. Trust me, once you try these rolls, they’ll become a regular in your rotation.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken breast – 1 lb
– Flour tortillas – 4
– BBQ sauce – ½ cup
– Smoked paprika – 1 tbsp
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Red onion – 1, sliced
– Cilantro – ¼ cup, chopped
Instructions
1. Cut the chicken breast into thin strips, about ½-inch wide.
2. In a bowl, toss the chicken strips with smoked paprika and salt until evenly coated.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the chicken strips to the skillet in a single layer, cooking for 5–7 minutes until they turn golden brown and reach an internal temperature of 165°F, flipping halfway through.
5. Tip: Don’t overcrowd the skillet to ensure the chicken gets a nice sear instead of steaming.
6. Reduce the heat to low and pour BBQ sauce over the chicken, stirring gently to coat, and cook for 2 more minutes until the sauce thickens slightly.
7. Warm the flour tortillas in a dry pan over medium heat for 30 seconds per side until soft and pliable.
8. Tip: Keep the tortillas covered with a towel after warming to prevent them from drying out.
9. Place a tortilla flat on a plate and spoon a quarter of the BBQ chicken mixture down the center.
10. Top with sliced red onion and chopped cilantro.
11. Roll the tortilla tightly around the filling, tucking in the sides as you go to form a secure wrap.
12. Tip: If the tortilla cracks, it might be too dry; a quick spritz of water before warming can help.
13. Repeat with the remaining tortillas and filling.
14. Serve immediately while warm.
You’ll love the tender, juicy chicken paired with the smoky kick from the paprika, all wrapped in a soft tortilla that holds everything together without falling apart. For a creative twist, try adding a dollop of Greek yogurt or serving these with a side of pickled vegetables to cut through the richness.
Garlic Herb Chicken Kathi Roll with Fresh Coriander
Yesterday, while rummaging through my fridge for a quick lunch, I realized I had leftover chicken and tortillas—and that’s how this garlic herb chicken kathi roll was born. It’s become my go‑to when I want something flavorful without spending hours in the kitchen, and the fresh coriander makes it taste like a sunny day in a wrap.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken breast – 1 lb
– Garlic – 4 cloves
– Dried oregano – 1 tsp
– Ground cumin – ½ tsp
– Olive oil – 2 tbsp
– Salt – ¾ tsp
– Flour tortillas – 4
– Fresh coriander – ½ cup
Instructions
1. Cut the chicken breast into thin, ½‑inch strips.
2. Mince the garlic cloves finely.
3. In a bowl, combine the chicken strips, minced garlic, dried oregano, ground cumin, 1 tbsp olive oil, and ½ tsp salt; mix until evenly coated and let sit for 10 minutes.
4. Heat the remaining 1 tbsp olive oil in a skillet over medium‑high heat until it shimmers, about 1 minute.
5. Add the chicken mixture to the skillet and cook, stirring occasionally, for 8–10 minutes until the chicken is browned and reaches an internal temperature of 165°F.
6. While the chicken cooks, warm the flour tortillas in a dry pan over medium heat for 30 seconds per side until pliable.
7. Chop the fresh coriander leaves roughly.
8. Divide the cooked chicken evenly among the warm tortillas.
9. Sprinkle the chopped coriander over the chicken in each tortilla.
10. Roll each tortilla tightly around the filling, tucking in the sides as you go to form a secure wrap.
Creative, right? The chicken stays juicy with a punch of garlic and herbs, while the coriander adds a bright, fresh crunch. I love serving these sliced in half with a side of yogurt dip or packing them for a picnic—they hold up beautifully and taste even better at room temperature.
Lemon Pepper Chicken Kathi Roll with Zesty Aioli
Pulling together a quick, satisfying meal after a long day is my kind of kitchen therapy, and this Lemon Pepper Chicken Kathi Roll has become my go-to. It’s the perfect balance of zesty, savory, and handheld deliciousness, ready in about the time it takes to scroll through your streaming options. I love how the bright aioli cuts through the warm spices, making it feel special without any fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Chicken breast – 1 lb, cut into thin strips
– Lemon pepper seasoning – 2 tbsp
– Olive oil – 2 tbsp
– Flour tortillas (10-inch) – 4
– Mayonnaise – ½ cup
– Lemon juice – 2 tbsp
– Garlic powder – 1 tsp
– Salt – ½ tsp
Instructions
1. In a medium bowl, toss the chicken strips with the lemon pepper seasoning until evenly coated.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the seasoned chicken to the skillet in a single layer, cooking for 5–7 minutes, flipping halfway through, until the internal temperature reaches 165°F and the strips are golden brown. (Tip: Don’t overcrowd the pan to ensure a good sear.)
4. While the chicken cooks, warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable, or wrap them in a damp paper towel and microwave for 20 seconds. (Tip: Warming prevents tearing when rolling.)
5. In a small bowl, whisk together the mayonnaise, lemon juice, garlic powder, and salt to make the aioli.
6. Spread about 2 tablespoons of the aioli evenly over the center of each warmed tortilla.
7. Divide the cooked chicken evenly among the tortillas, placing it in a line down the center.
8. Fold the sides of each tortilla over the filling, then roll tightly from the bottom to enclose it completely. (Tip: Roll while warm for the best hold.)
9. Serve immediately, optionally slicing each roll in half diagonally for easier eating.
Letting the warm, tender chicken mingle with that tangy aioli creates a juicy, flavorful bite in every roll. The tortilla stays soft yet sturdy, making it ideal for on-the-go lunches or a fun dinner platter with extra aioli for dipping.
Baked Chicken Kathi Roll with Crispy Lettuce
Picture this: you’re craving something hearty yet fresh, a meal that feels indulgent but won’t weigh you down. That’s exactly why I fell in love with this baked chicken kathi roll—it’s my go-to when I want a satisfying dinner without the fuss of deep-frying, and the crispy lettuce adds that perfect crunch I’m always after.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- Boneless chicken thighs – 1 lb
- Plain yogurt – ½ cup
- Garam masala – 1 tbsp
- Turmeric – 1 tsp
- Salt – 1 tsp
- Flour tortillas – 4
- Iceberg lettuce – 1 head
- Mayonnaise – ¼ cup
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a medium bowl, combine ½ cup plain yogurt, 1 tbsp garam masala, 1 tsp turmeric, and 1 tsp salt to make the marinade.
- Add 1 lb boneless chicken thighs to the bowl, coating them evenly with the marinade, and let sit for 10 minutes to absorb the flavors.
- Tip: For extra tenderness, score the chicken thighs lightly with a knife before marinating.
- Arrange the marinated chicken thighs in a single layer on the prepared baking sheet.
- Bake the chicken in the preheated oven for 20 minutes, or until the internal temperature reaches 165°F and the edges are slightly charred.
- While the chicken bakes, rinse 1 head iceberg lettuce under cold water, pat it dry thoroughly with paper towels, and chop it into thin strips.
- Tip: Dry the lettuce well to keep the rolls from getting soggy—I use a salad spinner for this.
- Warm 4 flour tortillas in a dry skillet over medium heat for 30 seconds per side, just until pliable.
- Remove the chicken from the oven and let it rest for 5 minutes before slicing it into thin strips.
- Spread 1 tbsp mayonnaise evenly over each warmed tortilla.
- Divide the sliced chicken and chopped lettuce evenly among the tortillas, placing them in the center.
- Tip: Roll the tortillas tightly, tucking in the sides as you go to prevent fillings from spilling out.
- Serve the rolls immediately, or wrap them in foil to keep warm for up to 10 minutes.
Now, that first bite delivers a wonderful contrast: the tender, spiced chicken pairs beautifully with the cool, crisp lettuce, all wrapped in a soft tortilla. I love serving these with a side of tangy chutney for dipping, or you can slice them into pinwheels for a fun party appetizer—they’re always a hit with friends!
Honey Mustard Chicken Kathi Roll with Sweet Peppers
Gosh, I’ve been craving something handheld and flavorful all week—something that feels like a treat but doesn’t keep me in the kitchen for hours. That’s how I landed on this Honey Mustard Chicken Kathi Roll with Sweet Peppers, a quick-fix dinner that’s become my go-to when I want a satisfying meal without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken breast – 1 lb
– Honey – 2 tbsp
– Dijon mustard – 2 tbsp
– Sweet peppers – 2
– Flour tortillas – 4
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Slice the chicken breast into thin strips, about ½-inch wide.
2. In a bowl, combine the honey and Dijon mustard, stirring until smooth.
3. Add the chicken strips to the bowl, tossing to coat them evenly in the honey-mustard mixture.
4. Heat 1 tbsp of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the coated chicken strips to the skillet in a single layer, cooking for 5–7 minutes until they turn golden brown and reach an internal temperature of 165°F.
6. While the chicken cooks, slice the sweet peppers into thin strips, discarding the seeds and stems.
7. Transfer the cooked chicken to a plate, covering it loosely with foil to keep warm.
8. In the same skillet, add the remaining 1 tbsp of olive oil and the sliced sweet peppers, cooking for 3–4 minutes until they soften and develop slight char marks.
9. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
10. Place a warm tortilla on a flat surface, spooning a portion of the cooked chicken and peppers onto the center.
11. Sprinkle the salt and black pepper evenly over the filling.
12. Roll the tortilla tightly around the filling, tucking in the sides as you go to form a secure wrap.
13. Repeat steps 10–12 with the remaining tortillas and filling.
14. Serve the rolls immediately, optionally slicing them in half diagonally for easier handling.
Here’s what makes this dish a winner: the honey mustard glaze caramelizes beautifully on the chicken, offering a sticky-sweet contrast to the tender, juicy meat. I love how the sweet peppers add a crisp, vibrant crunch that cuts through the richness, making each bite perfectly balanced. For a fun twist, try drizzling extra honey mustard on top or serving these rolls with a side of cool cucumber salad to round out the meal.
Keto-Friendly Grilled Chicken Kathi Roll
Finally, a keto-friendly twist on a street food favorite that doesn’t sacrifice flavor! As someone who’s always tweaking recipes to fit a low-carb lifestyle, I’ve found that a few smart swaps can make all the difference. Let’s dive into this grilled chicken kathi roll that’s become my go-to for a quick, satisfying lunch.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken breast – 1 lb
– Almond flour – ½ cup
– Egg – 1 large
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Cumin powder – 1 tsp
– Low-carb tortillas – 2
Instructions
1. Preheat a grill or grill pan to 400°F.
2. Slice the chicken breast into thin, ¼-inch strips.
3. In a bowl, whisk the egg until smooth.
4. In a separate bowl, combine almond flour, salt, and cumin powder.
5. Dip each chicken strip into the whisked egg, coating it completely.
6. Dredge the egg-coated chicken strip in the almond flour mixture, pressing gently to adhere.
7. Place the coated chicken strips on the preheated grill.
8. Grill the chicken for 8-10 minutes, flipping once halfway through, until the internal temperature reaches 165°F and the coating is golden brown. Tip: Avoid overcrowding the grill to ensure even cooking.
9. While the chicken grills, warm the low-carb tortillas in a dry skillet over medium heat for 30 seconds per side until pliable. Tip: Warming tortillas prevents them from cracking when rolled.
10. Remove the grilled chicken from the heat and let it rest for 3 minutes.
11. Lay a warmed tortilla flat on a clean surface.
12. Arrange half of the grilled chicken strips in a line down the center of the tortilla.
13. Drizzle 1 tbsp of olive oil over the chicken on each tortilla.
14. Roll the tortilla tightly around the filling, tucking in the sides as you go. Tip: For a secure roll, start with the edge closest to you and fold it over the filling before rolling away from you.
15. Repeat steps 11-14 with the remaining tortilla and chicken.
16. Serve the rolls immediately.
What I love most is the satisfying crunch from the almond flour coating against the tender chicken, all wrapped in a soft, low-carb tortilla. For a creative twist, slice the rolls into bite-sized pieces and serve them as appetizers with a side of sugar-free yogurt dip—it’s a hit at gatherings!
Teriyaki Chicken Kathi Roll with Sesame Seeds
Unwrapping a warm, savory kathi roll always feels like a treat, but when I added a homemade teriyaki twist to the classic chicken filling, it became my new go-to weeknight dinner. I love how the sesame seeds add a subtle crunch that contrasts beautifully with the soft flatbread—it’s a trick I picked up from a street food vendor years ago, and it never fails to impress. Trust me, once you try this version, you’ll want to skip the takeout and make these rolls a regular in your rotation.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken breast – 1 lb, thinly sliced
– Soy sauce – ¼ cup
– Brown sugar – 2 tbsp
– Rice vinegar – 1 tbsp
– Garlic – 2 cloves, minced
– Ginger – 1 tsp, grated
– Flour tortillas – 4 large
– Sesame seeds – 2 tbsp
– Vegetable oil – 1 tbsp
Instructions
1. In a medium bowl, combine the soy sauce, brown sugar, rice vinegar, garlic, and ginger to make the teriyaki sauce, stirring until the sugar dissolves completely.
2. Add the sliced chicken breast to the bowl, tossing to coat it evenly in the sauce, then let it marinate at room temperature for 10 minutes—this helps the flavors penetrate quickly without needing hours.
3. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
4. Add the marinated chicken to the skillet in a single layer, cooking it for 5–7 minutes, stirring occasionally, until the pieces are browned and no longer pink inside.
5. Reduce the heat to low and pour any remaining marinade into the skillet, simmering for 2–3 minutes until the sauce thickens and coats the chicken—this step ensures a glossy, flavorful finish.
6. While the chicken cooks, warm the flour tortillas in a dry pan over medium heat for 30 seconds per side until pliable, being careful not to let them crisp up.
7. Spoon the cooked teriyaki chicken evenly down the center of each warm tortilla.
8. Sprinkle the sesame seeds over the chicken, using about ½ tablespoon per tortilla for a balanced crunch.
9. Roll each tortilla tightly around the filling, tucking in the sides as you go to prevent spills—a pro tip is to wrap the bottom half in parchment paper for easy handling.
10. Serve the rolls immediately while warm. Perfectly tender chicken with a sweet-savory glaze pairs wonderfully with the soft, chewy tortilla, and I often slice them in half on a diagonal for a pretty presentation that shows off the filling. For a fun twist, try adding a drizzle of sriracha or serving them with a side of pickled vegetables to cut through the richness.
Mediterranean Chicken Kathi Roll with Feta Cheese
Tired of the same old lunch routine? I was too, until I stumbled upon this Mediterranean twist on a classic street food while visiting a friend in Chicago. Now it’s my go-to for a quick, flavorful meal that feels special without the fuss—perfect for those busy weeknights when you still want something delicious.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Chicken breast – 1 lb, cut into thin strips
– Plain Greek yogurt – ½ cup
– Lemon juice – 2 tbsp
– Garlic – 3 cloves, minced
– Dried oregano – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 2 tbsp
– Flour tortillas – 4 large
– Feta cheese – ½ cup, crumbled
– Fresh parsley – ¼ cup, chopped
Instructions
1. In a medium bowl, combine the Greek yogurt, lemon juice, minced garlic, dried oregano, salt, and black pepper.
2. Add the chicken strips to the bowl and toss until evenly coated. Let it marinate at room temperature for 10 minutes—this helps the flavors penetrate quickly.
3. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the marinated chicken to the skillet in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F.
5. While the chicken cooks, warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side, just until pliable—this prevents tearing when rolling.
6. Place a warm tortilla on a clean surface. Spoon one-quarter of the cooked chicken down the center, leaving a 2-inch border at the edges.
7. Top the chicken with 2 tablespoons of crumbled feta cheese and 1 tablespoon of chopped parsley per tortilla.
8. Fold the sides of the tortilla over the filling, then roll tightly from the bottom to enclose it completely. Tip: Secure with parchment paper if needed for easy handling.
9. Repeat steps 6-8 with the remaining tortillas and filling.
10. Serve immediately. For extra crispness, you can lightly grill the assembled rolls in the skillet for 1-2 minutes per side.
Nothing beats the tender, juicy chicken paired with that tangy feta and fresh parsley—it’s a burst of Mediterranean sunshine in every bite. I love slicing these rolls in half diagonally to show off the colorful filling, or wrapping them in foil for a picnic-style meal on the go.
Conclusion
Looking for a tasty, versatile meal? These 24 chicken kathi roll recipes offer something for every craving and occasion—from quick weeknight dinners to festive gatherings. We hope you find a new favorite! Give one a try, leave a comment sharing which you loved, and don’t forget to pin this roundup on Pinterest to save for later. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
