Chicken Frankie (Mumbai Chicken Wrap)

Ingredients 

Chicken Marinade
500g boneless skinless chicken thighs, thinly sliced
1/4 teaspoon turmeric powder
1/4 teaspoon chili powder
1/2 teaspoon salt
Pickled Onion Salad
300g red onion, thinly sliced 
Juice of 1.5 lemons
1/2 teaspoon salt
1/2 teaspoon chili powder 
1/4 teaspoon turmeric 
​Chicken Filling
​3 tablespoons oil
300g onion, finely chopped 
1 tablespoon ginger, chopped
1 tablespoon garlic chopped
2 tablespoons coriander powder, chopped
1/2 teaspoon turmeric powder
3/4 teaspoon salt
1/2 teaspoon or to taste red chilli powder
250g tomatoes, chopped
1/4 cup fresh coriander leaves or chives, chopped
1 tablespoon lemon juice
Wrap
Naan Bread or Wrap of your choice

Recipe 

Making chicken filling:
1. Heat oil in a wok on medium-high flame. Add chopped onion and sauté for a few minutes until lightly brown.
2. Add ginger, garlic and continue to sauté for another two minutes. 
3. Add tomatoes, turmeric powder, red chilli powder, salt, coriander powder, and stir.
4. Add chicken and stir fry for another 5-6 minutes until chicken is cooked and you get a thick sauce.
5. Add coriander leaves, lemon juice, mix well and set aside.

Making wrap:
1. Heat a frying pan for 3-4 minutes on medium flame.
​2. Place frozen naan and roast for less than a minute on each side until slightly toasted. Using a pair of tongs place naan directly on the gas flame for a few seconds on each side. 
​3. Place chicken filling along the center of naan, top with pickled onions, serve hot.