Grilled Chicken Wrap in Spinach Chapati/Wrap

Interested in killing two birds with one stone - Make a Palak Chapati or Spinach Tortilla.  A great option especially for little kids who are not veggie fans. You can use this palak chapati in various ways - Plain with pickle, as a base for pizza, or as a wrap or even as a flatbread depending on your choice. Here I stuffed the Spinach Chapati with grilled chicken and roasted vegetables - onions and yellow peppers; top it off with feta cheese or shredded four cheese; avocado and mayonnaise. I marinated the chicken in olive oil, garlic powder, salt, black pepper, and chipotle seasoning.

Ingredients and Method:

1 cup whole wheat flour
3 handfuls of spinach leaves
1/4 to 1/2 tsp garlic paste
1/4 tsp ginger paste
1 small green chilli
Lime juice

Tempering:
1/4 tsp cumin seeds
Dash of hing or asofoetida
1/4 tsp of coriander powder
1/4 tso of cumin powder

1. Blanche the spinach. I pressure cooked it. Let cool completely. Squeeze out all the water from the spinach. Reserve the water - you can use this for cooking.
2. In a blender, make a paste of the cooked spinach, green chilli, garlic, and ginger paste.  Add a a few drops of lime juice.  Do not add any water. It should be a thick paste. Add a pinch of salt.
3. Take flour in a pan. Pour the paste on the top. 
4. To this we will add the tempering - heat oil, when hot add the cumin seeds, when they sputter add the hing and pinch of coriander and cumin powder and turmeric powder. Pour over the flour and spinach.
5. Now knead the dough using a little water at a time and oil towards the end to work it all together in a pliable dough. Set aside for a few minutes.

Make parathas (folded with oil in layers) or chapati.