Kebab wrap with corn kebab and homemade wraps. I have already posted kebabs – corn kebab and gulnar sheek kebab. So any of your favorite kebab can be used. I have used homemade tortillas, you can use readymade tortilla wrap too, for making the job easy. You can make the tortillas ahead and keep too. Can use thick, large chapti too as wrap. So choice is yours. I made this for Kungumam thozhi few months back, thought I will post here too. With holidays coming up, this could be helpful to plan your kid’s snack.
Kebab wrap recipe
Recipe Cuisine:Indian | Recipe Category:Snack
Prep Time: 30 mins dough resting time + more | Cook time: 40 mins | Serves: 4
Prep Time: 30 mins dough resting time + more | Cook time: 40 mins | Serves: 4
Click here for cup measurements
Corn kabab Ingredients (Makes 12)
Corn - 2
Potato - 2
Bread slice - 4
Corn flour - 3 tbsp
Onion - 1
Coriander leaves,Chopped - 2 tbsp
Mint leaves,Chopped - 1 tbsp
Lemon juice - 2 tsp
Melted butter - 1 tbsp
Pepper powder - 1/2 tsp
Garam masala - 1/2 tsp
Red chilli powder(optional) - 1 tsp
Salt - As needed(or 1 tsp)
Oil/ butter - 1 tbsp
Potato - 2
Bread slice - 4
Corn flour - 3 tbsp
Onion - 1
Coriander leaves,Chopped - 2 tbsp
Mint leaves,Chopped - 1 tbsp
Lemon juice - 2 tsp
Melted butter - 1 tbsp
Pepper powder - 1/2 tsp
Garam masala - 1/2 tsp
Red chilli powder(optional) - 1 tsp
Salt - As needed(or 1 tsp)
Oil/ butter - 1 tbsp
Tortilla wrap Ingredients (Makes 4)
All purpose flour/ maida - 3/4 cup, heaped
Wheat flour - 1/4 cup, heaped
Olive oil - 3 tblsp
Baking powder - 1/4 tsp
Salt - As needed
Warm water - As need
Wheat flour - 1/4 cup, heaped
Olive oil - 3 tblsp
Baking powder - 1/4 tsp
Salt - As needed
Warm water - As need
For making the kebab wrap
Green chutney - As needed
Tomato sauce - As needed
Cucumber, sliced - As needed
Tomato, sliced - As needed
Onion, sliced - As needed
Lemon juice - As needed
Sour cream - As needed
Tomato sauce - As needed
Cucumber, sliced - As needed
Tomato, sliced - As needed
Onion, sliced - As needed
Lemon juice - As needed
Sour cream - As needed
Method for making tortilla wrap
- To make more wrap, double the quantity. Mix both the flours, salt, baking powder well in a bowl. Add olive oil and rub well. Gradually add required warm water and knead to a smooth dough. You can rest the dough for 15 minutes. Divide into 4 equal sized balls.
- Roll into discs, dust when ever needed with all purpose flour. Heat a pan and toast the rolled tortillas on both sides in medium flame until slight golden dots starts to appear,also take care its evenly cooked.
Method for corn kabab
- Grate corn roughly. If the grated corn is too watery discard the juicy milk from corn. No need to squeeze hardly out,just gently to get rid of the excess liquid. Boil potatoes,peel and discard the skin and crumble it. Crumble the bread slices freshly in mixer. Mix everything in a bowl.
![1-kabab]()
- Make equal sized balls of the prepared mixture and oblong shaped cylindrical kebab shapes. Make sure the kebabs are not too thick. roll to make it uniform and smooth. Heat oil and deep fry the kababs in medium flame until golden. Drain in paper towel.
![2-kabab]()
To make wrap
- Spread a tbsp of sour cream in the tortilla wrap.
![1-spread]()
- Place one kebab, few cucumber slices, tomato slices and onion, to one side of the wrap. Over that, sprinkle few drops of lemon juice. Sprinkle some green chutney and tomato ketchup.
![2-arrange]()
- Roll tightly to cover. Sour cream will help holding the wrap shape, so no need to worry. Cut diagonally if desired.
![3-wrap]()
Notes
- Note that the wrap ingredient is only for 4, so double or triple as needed.
- Kebabs can be made ahead and refrigerated before frying. Just fry when needed.
- You can use lettuce too in the wrap. Using more vegetables can make the wrap more nutritious.
Serve with green chutney or simple with ketchup!
