Watch it on youtube

Watch it on youtube

Recipe

Recipe

Butter Chicken Wraps

Butter Chicken Wraps

Butter Chicken Wraps

COOK TIME

COOK TIME

: 15–20 minutes

: 15–20 minutes

SERVES

SERVES

: 4

Ingredients needed

50g Sachet of INDYA Spices Butter Chicken Spice Blend

4tbsp vegetable oil (or butter)

4tbsp vegetable oil (or butter)

2-3 garlic cloves, chopped

2-3 garlic cloves, chopped

1 medium red onion, finely chopped

1 medium red onion, finely chopped

300g canned chopped tomatoes, 250ml single cream

300g canned chopped tomatoes, 250ml single cream

600g boneless chicken, diced

600g boneless chicken, diced

50g shredded lettuce

50g shredded lettuce

4 large tortilla wraps

4 large tortilla wraps

100ml water

100ml water

50g shredded cheese (cheddar or mozzarella)

50g shredded cheese (cheddar or mozzarella)

4 tbsp yoghurt or mayonnaise

4 tbsp yoghurt or mayonnaise

50g sliced cucumber

50g sliced cucumber

Salt to taste

Salt to taste

METHOD:

Step 1

Heat 4 tbsp vegetable oil or butter in a pan over medium heat. Sauté 2–3 finely chopped garlic cloves until fragrant, then add finely chopped onion and cook until golden brown. Stir in 300g canned chopped tomatoes and simmer for 5 minutes until thickened.

In a separate bowl, mix 1 sachet (50g) Butter Chicken spice mix with 100ml water to form a smooth paste. Add it to the pan and cook for 2 minutes, stirring well.

Add diced boneless chicken and cook for about 10 minutes until thoroughly done. Stir in 250ml single cream and 2 tbsp butter, mix well, and simmer for 2–3 minutes until creamy—season with salt and set aside.

Step 2

Warm the tortilla wraps in a dry pan or microwave. Spread a spoonful of yoghurt or mayonnaise on each wrap, then add shredded lettuce, sliced cucumber, and cheese. Spoon the butter chicken mixture on top, fold tightly, and secure the ends.

Step 3

Slice in half and serve immediately.

Butter Chicken Wraps

COOK TIME

: 15–20 minutes

SERVES

: 4

Ingredients needed

50g Sachet of INDYA Spices Butter Chicken Spice Blend

4tbsp vegetable oil (or butter)

2-3 garlic cloves, chopped

1 medium red onion, finely chopped

300g canned chopped tomatoes, 250ml single cream

600g boneless chicken, diced

50g shredded lettuce

4 large tortilla wraps

100ml water

50g shredded cheese (cheddar or mozzarella)

4 tbsp yoghurt or mayonnaise

50g sliced cucumber

Salt to taste

METHOD:

Step 1

Heat 4 tbsp vegetable oil or butter in a pan over medium heat. Sauté 2–3 finely chopped garlic cloves until fragrant, then add finely chopped onion and cook until golden brown. Stir in 300g canned chopped tomatoes and simmer for 5 minutes until thickened.

In a separate bowl, mix 1 sachet (50g) Butter Chicken spice mix with 100ml water to form a smooth paste. Add it to the pan and cook for 2 minutes, stirring well.

Add diced boneless chicken and cook for about 10 minutes until thoroughly done. Stir in 250ml single cream and 2 tbsp butter, mix well, and simmer for 2–3 minutes until creamy—season with salt and set aside.

Step 2

Warm the tortilla wraps in a dry pan or microwave. Spread a spoonful of yoghurt or mayonnaise on each wrap, then add shredded lettuce, sliced cucumber, and cheese. Spoon the butter chicken mixture on top, fold tightly, and secure the ends.

Step 3

Slice in half and serve immediately.

Featured Product

Butter Chicken Spice Blend

BUY NOW

BUY NOW

BUY NOW

Explore Other Recipes

Explore Other Recipes