Indian · Lunch
Butter Chicken Wrap
Boneless chicken thigh simmered in a spiced tomato and butter sauce finished with cream, layered with lettuce and pickled red onion, rolled in a flour tortilla. Flavored with garam masala, cumin, ginger-garlic paste, and fenugreek, delivering a rich, tangy-sweet, mildly spiced curry in portable handheld format.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
45.8gProtein
31.4gFat
38.6gCarbs
8.7gSugar
3.9gFiber
920mgSodium
246mgChol
15.9gSat Fat
790mgPotassium
180mgCalcium
3.8mgIron
1.1mcgVitamin B12
11mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
all-time-classics
Instructions
1
Prep
Toss chicken thigh pieces with yogurt, ginger-garlic paste, turmeric, and chili powder; marinate 15 minutes.
2
Sear
Melt butter in a skillet over medium-high heat; add chicken and sear 4 to 5 minutes, turning once, until lightly browned.
3
Simmer
Add tomato paste and canned tomatoes to the skillet; simmer over medium heat 8 to 10 minutes until sauce thickens.
4
Finish
Stir in heavy cream, garam masala, kasuri methi, sugar, and salt; simmer over low heat 2 minutes until sauce coats a spoon.
5
Assemble
Lay tortilla flat, spoon chicken and sauce down the center, top with lettuce and red onion quick-pickled in rice vinegar.
6
Wrap
Fold in sides and roll tightly into a cylinder, tucking filling as you go so it holds together securely.
7
Plate
Slice wrap diagonally in half and place cut-side up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g boneless, skinless chicken thigh
- 1/2 cup120g plain yogurt
- 2 tsp2 tsp ginger-garlic paste
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 2 tbsp2 tbsp butter
- 2 tbsp30g tomato-paste
- 1/2 cup120ml canned-tomatoes
- 4 tbsp60ml heavy-cream
- 1 tsp1 tsp garam-masala
- 1/2 tsp1/2 tsp kasuri-methi
- 1/2 tsp1/2 tsp sugar-white
- 22 large (150g) flour tortilla
- 1 cup40g lettuce
- 4 tbsp40g red onion
- 2 tsp2 tsp rice-vinegar
- salt, to taste
