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Chicken Frankie is a popular Indian street food wrap with spiced meat filling rolled in a flaky paratha. This high protein, portable snack is perfect for family outings and on-the-go meals.
Cut the chicken thighs into bite-sized pieces and marinate with ginger garlic paste, ground cumin, ground coriander, garam masala, red chili powder, turmeric, salt, and lemon juice. Mix well and let rest for at least 30 minutes.
Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the marinated chicken and cook for 8–10 minutes, stirring occasionally, until fully cooked and lightly browned. Set aside.
Beat the eggs with a pinch of salt and set aside. In a clean skillet, heat 1/2 tablespoon oil over medium heat. Pour in some beaten egg, swirl to cover the surface, and quickly place a tortilla or paratha on top. Allow the egg to set and adhere before flipping; repeat for each wrap.
Thinly slice the red onion and roughly chop fresh cilantro. Prepare a small bowl of lemon juice to drizzle if desired.
Assemble the frankies: Place a portion of cooked chicken along the center of each egg-lined paratha or tortilla. Top with sliced onions and cilantro. Roll tightly to enclose the filling. Serve hot, optionally with extra lemon juice.
