Chicken Shawarma Wrap

In a bowl, combine the chicken breast pieces with red chili flakes, salt, turmeric powder, garam masala, ginger garlic paste, soy sauce, and food coloring. Mix well to ensure all chicken pieces are evenly coated.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

In a large bowl, whisk together the all-purpose flour, baking powder, and salt.

Add the yogurt and cooking oil to the dry ingredients. Gradually add warm water and mix until a soft dough forms.

Knead the dough on a lightly floured surface for about 3-5 minutes until it is smooth and elastic.

Cover the dough with a damp cloth or plastic wrap and let it rest for 15-20 minutes.

In a blender jar, combine the chopped onion, garlic cloves, red chili flakes, salt, cumin powder, dried oregano (if using), sesame seeds, vinegar, mayonnaise, and water.

Blend the ingredients until a smooth, creamy sauce is formed. Adjust consistency with a little more water if needed.

Heat 2-3 tablespoons of cooking oil in a non-stick skillet over medium heat. Ensure the oil is warm but not smoking.

Add the marinated chicken pieces to the hot skillet and cook, stirring occasionally, until the chicken is cooked through and slightly browned. This should take about 8-10 minutes.

Place a small piece of charcoal in a small heatproof bowl. Add a teaspoon of oil to the hot charcoal to create smoke. Immediately place the bowl in the pan with the chicken, cover with a lid, and let it infuse for 2-3 minutes. Remove the charcoal bowl before proceeding.

Divide the rested dough into small portions and roll each portion into a thin, round flatbread.

Cook the flatbreads on a hot tawa or skillet for about 1-2 minutes per side, until golden brown spots appear and they puff up slightly. Avoid overcooking to keep them soft.

Lay a cooked flatbread on a plate. Spread a layer of the white sauce and then a layer of the red sauce over it.

Top with a generous portion of shredded cabbage, carrots, cucumber, bell pepper, red onion, and the cooked chicken.

Fold one side of the flatbread over the filling, then tightly roll it up to form a wrap. You can wrap it in parchment paper for easier handling.

Repeat the process for the remaining flatbreads and fillings.