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Rosemary Chicken Tacos

Rosemary Chicken Tacos with Homemade Whole Wheat Rotis.

Rahul
Simple and deliciously easy to make rosemary chicken stuffed in a ROTI...
5 from 3 votes
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Course Entree, Main Course
Cuisine Fusiom, Mexican
Servings 6 Tacos

Ingredients
  

Roti

  • 1 cup Wheat Flour
  • Water

Chicken

  • 1 pound Ground Chicken
  • 1 tbsp Vinegar
  • 1 tsp Garlic Green Chili Paste
  • ¾ tsp Rosemary
  • 1 tsp Onion Salt
  • ¾ tsp Cumin Powder
  • Salt
  • Pepper

Topping

  • Boiled Red beans
  • Tomato cubed
  • Boiled Corn
  • Avocado

Instructions
 

Roti

  • In a plate knead the wheat flour with water little at a time to form soft dough.
  • Preheat a non-stick pan over medium heat.
  • Divide the dough into equal portions. Roll out each portion on a floured surface into a thin circle using rolling pin. Always roll on one side of the dough, do not turn the roti.
  • Be careful while putting the roti on the pan, dusted side should be at upper side of the pan and fry one side till you see bubbles.
  • Flip and cook the other side till you see brown spots. Turn and press with a spatula from all the sides till it puffs up.
  • As soon as it puffs up, take off from the heat.

Chicken

  • Marinate the chicken in the above mentioned ingredients for 4 hours in the refrigerator.
  • Saute the chicken in a cast iron skillet over medium heat till golden brown on all sides.

Assembly

  • Fill each roti with chicken mixture.
  • Top with boiled red beans, corn, avocado, coriander. Dive into it immediately.
Keyword Rosemary Chicken Taco, Whole wheat tortilla