Marinate the chicken

• Place the diced chicken breast in a bowl and add the seasonings.
• Add the garlic, ginger and Greek yogurt, then mix everything together until the chicken is well coated.

Cook the sauce base

• Heat a pan on high heat and add the light butter, sliced onions, cashew nut butter, canned diced tomatoes and the same seasonings.
• Add a little more yogurt and mix everything together.

Blend the sauce

• Transfer the mixture to a blender and blend until smooth.

Cook the chicken

• Cook the marinated chicken in the pan on high heat until cooked through.

Simmer the butter chicken

• Add the blended sauce to the cooked chicken and mix.
• Simmer on low heat for a few minutes.

Assemble the burritos

• Lay out the tortillas and add the cooked rice.
• Distribute the butter chicken evenly across them and top with coriander.

Roll and toast

• Roll the tortillas tightly and toast them in a pan until golden.

Store for meal prep

• Wrap the burritos and store them in the fridge or freezer, reheating when ready to eat.