Buzz
Flatbreads, with their simple ingredients, are incredibly versatile and undeniably delicious. A mix of water, salt, and flour is transformed around the globe in countless ways, yielding breads that vary from subtly to dramatically different. These humble breads are essential for some of the most loved street foods, like the chicken frankie. While these flatbreads differ in flavor, if freshly made or frozen roti isn’t available, don’t miss out on this satisfying dish. You can still create an amazing frankie with a good-quality flour tortilla.
The chicken frankie is more than just a catchy name; it’s a flavorful Mumbai street food made from masala-spiced chicken chunks, possibly paired with pickled onions or veggies, all wrapped in a roti that’s been generously layered with a thin omelette. Though this frankie can be customized endlessly to fit dietary needs and personal preferences, the key elements for me are the flatbread and the egg layer.
Typically made from whole wheat flour, known as atta, water, possibly some oil, and a touch of ghee depending on the recipe, roti is a staple. Flour tortillas, which might be easier to find in your area (as they are in mine), are usually made from white flour, water, and shortening. The differences between the two are subtle, but the similarities stand out: both are flat, chewy, flexible breads made from flour, water, and fat, rolled or pressed thin, and cooked on a flat, dry surface. So if you can grab a bag of flour tortillas, you’re all set for making a fantastic frankie.
Essential Ingredients and Tools to Elevate Your Frankie Creation:
Vista Hermosa Flour Tortillas
Masala Mama Tikka Masala Sauce
All-Clad Non-stick Frying Pan
In other words, seek out the finest flour tortillas you can find. Those stack of Mission tortillas are probably your last option. What you want is something soft and chewy, not dry and prone to cracking when you fold it. Personally, I find Vista Hermosa flour tortillas extraordinary. They’re Sonoran-style—chewy, soft, and just a touch flaky. They bring to mind rotis in all the best ways.
Crack an egg into a measuring cup, adding a teaspoon of water to thin it out, and a pinch of salt. Heat a small amount of cooking oil in a large frying pan over medium-low heat and swirl it around. Pour in the egg and gently swirl the pan to spread the egg into a thin layer. Once the bottom begins to set but the top is still slightly runny, place the tortilla on top and gently press to ensure it sticks to the egg.
After about 20 more seconds, you’ll notice the center begins to puff up. Turn off the heat, loosen the edges of the tortilla and egg, then carefully slide a spatula underneath to lift the entire eggy tortilla. Flip it onto a plate with the egg side facing upwards.
Layer the tortilla with spiced, cooked chicken pieces, pickled onions, and a variety of fresh veggies or herbs. You can keep it simple with just one ingredient, or add extra crunch with raw sliced peppers and cabbage. Whether you want to make it vegetarian or opt for a hearty meat version, a cheesesteak frankie is always a good choice – simply fill your tortilla with sliced steak, sautéed bell peppers, onions, and fontina cheese.
This recipe calls for a jarred masala sauce, but feel free to create your own or swap it with a different spice mix to season your chicken.
Tortilla Chicken Frankie
Ingredients:
- - 2 Vista Hermosa flour tortillas
- 2 eggs
- A pinch of salt
- 2 teaspoons of water
- 1 chicken breast (approximately 4 ounces), cubed
- Cooking oil for the chicken
- 3 tablespoons of masala sauce
- Optional toppings: pickled red onion, sliced cabbage, tomato, sliced bell peppers, or cilantro sprigs.
Heat a frying pan over medium-low heat and add a light layer of oil. Cook the chicken in the pan, adding a pinch of salt to taste. Stir in the masala sauce and let it simmer for 2 minutes, ensuring the chicken is well-coated. Set it aside once done.
In a small bowl or cup, whisk the eggs with a pinch of salt and water. In a large nonstick frying pan, add a thin layer of oil and pour in half of the scrambled eggs. Tilt the pan to spread the eggs into a wide, thin omelette. When the bottom sets but the top remains wet, place a tortilla on top, pressing gently for good contact. Allow the egg to cook for another 20-30 seconds until it begins to puff up. Turn off the heat and flip the tortilla onto a plate, egg-side up. Repeat with the second tortilla.
Place the cubed chicken and any desired toppings on the tortillas. Roll up the tortillas around the fillings and enjoy immediately.
