Go Back

Rosemary Chicken Tacos



  • 1 cup Wheat Flour
  • Water


  • 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


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



  • 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.


  • 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.


  • Fill each roti with chicken mixture.
  • Top with boiled red beans, corn, avocado, coriander. Dive into it immediately.