Indian Wrap with Kerala Lamb Curry

This delicious Indian wrap is made with leftover lamb curry, cabbage thoran, and Indian condiments.

Though this is not an authentic Indian or Kerala recipe, it is how I used to eat my dinner when I was a kid!

I filled up my chapati with varies curries, rolled it up like a burrito, and dipped into my yogurt.

It was an easy way for me to eat the (sometimes not-so-favorite) Indian food my parents made.

When you mush up all the components together and get a taste of chapati, meat, and vegetable in each bite, the flavors just hit differently.

It’s also a great way to use up leftover food from the night before. In fact, this recipe is all about using leftovers, so having various curries in the fridge is key!

How to Make Indian Wrap with Lamb Curry

First, heat a skillet on the stove to either cook or reheat chapati.

While the skillet is heating up, reheat leftover Kerala lamb curry in the microwave or by simmering on the stove until most of the gravy thickens up. You can also use a dry meat curry instead.

Now cook or reheat the chapati on the skillet. If possible, use homemade wheat chapatis! They don’t take much time and are easy to make.

If you’d rather buy them, I would recommend checking your local Indian store for freshly made or frozen chapatis or roti. An alternative would be store-bought whole wheat tortillas.

Spread the meat curry evenly over the hot chapati or roti.

Next, reheat your vegetable curry or thoran. Thoran is a vegetable dish made by sautéing red chili pepper, mustard seeds, coconut, etc. I used cabbage thoran for this wrap.

Spread it evenly over the meat.

Finally, for more spice and tanginess, add condiments like raita, chutney, mango/lemon pickle, or pickled onions. Feel free to add as much or as little as you’d like.

Make sure all the ingredients are layered evenly over the wrap. Then grab one of the longer sides of chapati and start rolling towards the middle, tucking the ingredients underneath. Continue rolling until you have a tight burrito/wrap.

Now, you’d think eating the wrap while hot is the preferred method. However, I ended up eating mine at room temp (because it took some time to take the photos) and it was delicious!

While the wrap sat on the plate during the photo shoot, the flavors melded together and the chapati softened perfectly. Also, since everything was warm/room temp, I could actually taste each ingredient and flavor.

Therefore, I recommend letting the wrap sit (covered or uncovered) for 5-8 minutes.


Of course, lamb and cabbage are not the only ingredients you can add to this wrap. Virtually all types of Indian curries will work!

The below ideas are only suggestions. Try whatever combination sounds best to you.

Meat Variations:

Seafood Variations:

Vegetarian Variations:

  • Mushroom Curry + Spinach Thoran
  • Potato & Peas Curry + Cauliflower Thoran

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Closeup of sliced chapati wrap with lamb curry, cabbage, and raita.

Indian Wrap with Kerala Lamb Curry

Joby’s Test Kitchen
A savory and spicy wrap made with Kerala curries and condiments rolled in a whole wheat chapati.
Prep Time 8 minutes
Cook Time 6 minutes
Total Time 14 minutes
Course Main Course
Cuisine Indian
Servings 1 Wrap


  • 1 large chapati or whole wheat tortilla
  • ½ cup leftover lamb curry
  • ½ cup leftover cabbage thoran
  • ¼ cup raita
  • 2 tsps chutney or mango/lemon pickle
  • pickled onions, optional
  • 2-3 tbsps fresh cilantro, optional but highly recommended
  • olive oil or ghee, optional


  • For the chapati/tortilla, heat large skillet or cast iron griddle. Then cook or warm through. Set on a plate.
  • Meanwhile, reheat both the lamb curry and cabbage thoran in the microwave or on the stovetop.
  • Top the chapati with lamb, cabbage, and raita. Add some chutney/pickle, pickled onions (if using), and fresh cilantro.
  • Roll up the chapati/tortilla and wrap with some parchment paper or foil. Let sit for 5-10 minutes or enjoy right away!
Keyword cabbage, chapati, Kerala, lamb, sandwich, wrap

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