The Mimico Special Chicken Wrap isn't just a lunch item; it's a vibrant tapestry woven from the heart of our Etobicoke community.
Picture this: the sun glinting off Lake Ontario, the gentle hum of conversations at Cafe Mimico, and the intoxicating aroma of freshly baked flatbread mingling with the savory sizzle of spiced chicken.
This wrap embodies that feeling.
We aren't just throwing ingredients together; we're crafting an experience, a memory, a little slice of our neighborhood soul.
Forget those sad, pre-made wraps you find elsewhere. We're diving deep, folks.
We're talking about crafting every component from scratch – from the pillowy flatbread that cradles the filling to the tangy, herbaceous cilantro-mint chutney that dances on your palate, and the crispy samosas that provide the perfect textural contrast.
We begin with the chicken, marinated in a symphony of yogurt, ginger, garlic, and garam masala, then seared to juicy perfection.
This isn't just cooked chicken; it's an aromatic journey that awakens the senses.
Then comes the cilantro-mint chutney, a vibrant green elixir that we painstakingly grind to release its full potential.
Each layer contributes to the whole, a harmonious chorus of flavors and textures.
So, roll up your sleeves, ignite your passion, and join us as we recreate this iconic wrap from the ground up.
Trust us, the effort is worth every single bite.
This Mimico Special isn't just a wrap; it's a story, a celebration, and a testament to the magic that happens when love and food collide.
We’ve seen countless customers light up at that first bite, eyes widening in surprise.
That, my friends, is the Mimico magic.
From the first whiff of toasted spices to the satisfying crunch of the samosa, the Mimico Special Chicken Wrap isn't just food; it's an experience.
It's a love letter to our neighborhood, to the simple joys of good food and good company.
It’s a reminder that the best things in life are often the ones made with care and passion. Let’s get cooking!
Not in the mood to brew?
Order at Cafe MimicoTotal Time
2h 55m
In a food processor or using a mortar and pestle, combine the cilantro, mint, green chili (if using), lemon juice, salt, and water.
Grind or pound until you have a smooth, vibrant green paste. Add more water if needed to reach the desired consistency. We always taste and adjust the seasoning to perfection!
In a large bowl, whisk together the flour and salt.
Gradually add the warm water and vegetable oil to the dry ingredients, mixing until a dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it's smooth and elastic. We know it's ready when it springs back when you poke it.
Cover the dough and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in a softer flatbread.
Divide the dough into 4 equal portions. Roll each portion into a thin circle, about 8 inches in diameter. We always aim for a uniform thickness for even cooking.
Heat a tawa or dry skillet over medium heat. Cook each flatbread for 1-2 minutes per side, until it's lightly golden brown and slightly puffed up. Keep a close eye – they can burn quickly!
In a bowl, combine the flour, carom seeds, and salt. Add the oil and rub it into the flour until the mixture resembles breadcrumbs. Gradually add the cold water, mixing until a firm dough forms. Knead for a few minutes, then cover and let rest for 30 minutes.
Heat the oil in a pan over medium heat. Add the onion and sauté until golden brown. Add the ginger-garlic paste and sauté for another minute. Add the potatoes, peas, garam masala, cumin powder, coriander powder, chili powder (if using), and salt. Mix well and cook for 5-7 minutes, until the filling is heated through. Let cool slightly.
Divide the dough into small balls. Roll each ball into a thin oval. Cut the oval in half. Take one half and form it into a cone shape. Fill the cone with the potato filling. Seal the edges with a little water. Repeat with the remaining dough and filling. We take pride in those perfectly triangular shapes!
Heat the oil in a deep fryer or large pot over medium heat. Fry the samosas in batches until they are golden brown and crispy. Drain on paper towels.
In a bowl, whisk together the yogurt, ginger-garlic paste, garam masala, turmeric powder, chili powder (if using), lemon juice, and salt. Add the chicken pieces and coat them thoroughly with the marinade. We always ensure every piece is covered; that's key. Cover and refrigerate for at least 2 hours, or preferably overnight. The longer, the better – trust us on this one.
In a food processor or using a mortar and pestle, combine the cilantro, mint, green chili (if using), lemon juice, salt, and water. Grind or pound until you have a smooth, vibrant green paste. We aim for a bright, almost electric green, with flecks of herbs throughout. Add more water if needed to reach the desired consistency. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, add the marinated chicken in a single layer, being careful not to overcrowd the pan. Sear the chicken for 3-4 minutes per side, until it's cooked through and beautifully browned. We're looking for that gorgeous caramelization on the edges – that's where the flavor lives! Remove the chicken from the pan and set aside.
Lightly toast the flatbread on a tawa or in a dry skillet over medium heat for about 30 seconds per side. This will warm the bread and make it more pliable, preventing it from tearing when you assemble the wrap. You want it soft and slightly charred – that smoky flavor is pure magic.
Lay the warm flatbread on a clean surface. Spread a generous layer of the cilantro-mint chutney over the flatbread. Add the seared chicken pieces and crumbled samosa. Fold in the sides of the flatbread and roll it up tightly. We aim for a neat, compact wrap that's easy to handle and a joy to eat.
Cut the wrap in half, if desired, and serve immediately. The warm flatbread, the juicy chicken, the crispy samosa, and the vibrant chutney – it's a symphony of flavors and textures that will transport you straight to Cafe Mimico!
For those who like a kick! This version adds a fiery element to the original recipe.
A delicious vegetarian alternative that doesn't compromise on flavor.
1Always marinate the chicken for at least 2 hours, or preferably overnight, for maximum flavor penetration.
2Don't overcrowd the pan when searing the chicken. This will result in steaming instead of browning.
3Toast the flatbread lightly before assembling the wrap to enhance its texture and aroma.
1Overcooking the chicken, resulting in a dry and tough filling. Use a meat thermometer!
2Using pre-made chutney, which lacks the vibrant freshness of homemade.
The Mimico Special Chicken Wrap was born from a desire to create a unique, flavorful offering that reflected the diverse community of Etobicoke. It combines the comfort of a classic wrap with the vibrant spices and flavors of Indian cuisine.
Cafe Mimico is known for its eclectic menu that blends traditional café fare with Indian-inspired dishes. The Chicken Wrap is a crowd favorite!
This recipe captures the essence of Cafe Mimico in Etobicoke. Authenticity isn't just about ingredients; it's about place.
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