Main
Butter Chicken Wraps
35 minServes 3Nutri-Score C€€
C
35 min
35 minButter Chicken Wraps
what you need
Ingredients
chicken mini filletsMeat500 g
paprika (1 tsp, for the chicken)Spices1 piece
garlic granules (1/2 tsp)Spices1 piece
salt (to taste)Spices1 piece
black pepper (to taste)Spices1 piece
extra virgin olive oil (1/2 tbsp)Pantry15 ml
butterDairy10 g
red onion (chopped)Produce1 piece
ginger (thumb-sized piece, grated)Produce20 g
garlic (cloves, grated)Produce3 pieces
red chilli paste (1 tsp)Pantry1 piece- tomato purée (1 1/2 tbsp)Pantry22 ml
single creamDairy150 ml
waterOther140 ml- tikka masala seasoning (2 tbsp)Spices2 pieces
- ground cumin (1 tsp)Spices1 piece
- ground paprika (1 tsp)Spices1 piece
fresh coriander (2 tbsp, chopped)Produce2 pieces
mozzarella (grated)Dairy80 g- large white tortilla wrapsBakery3 pieces
per serving
Nutrition
630kcal
- Carbs
- 45 g
- Proteins
- 54 g
- Fat
- 26 g
what you’ll use
Tools
Frying pan
Mixing bowl
Grater
step by step
Method
- Step 1
Season the chicken
- In a bowl, coat the chicken mini fillets with the paprika, garlic granules, salt, pepper and olive oil.
- Step 2
Sear the chicken
- Heat a frying pan over medium-high heat and cook the chicken until golden and cooked through.
- Step 3
Start the sauce
- Melt the butter in the pan, add the red onion, ginger and garlic and soften.
- Stir in the red chilli paste and tomato purée and cook briefly.
- Step 4
Simmer the sauce
- Pour in the cream and water, then stir in the tikka masala seasoning, ground cumin, ground paprika, salt and pepper.
- Simmer until the sauce thickens slightly.
- Step 5
Finish the filling
- Slice the cooked chicken and return it to the sauce.
- Stir in the fresh coriander.
- Step 6
Assemble the wraps
- Lay the tortilla wraps out and divide the chicken mixture between them.
- Top with the grated mozzarella, fold and roll tightly.
- Step 7
Toast the wraps
- Toast the wraps in a hot dry pan until golden and the cheese melts.
