Butter chicken wraps
For this butter chicken wrap, you want your filling to not be too saucy, or the wrap can get soggy. We use Patak’s Butter Chicken Paste for lots of flavour without too much moisture.
Ingredients
Method
- 6 plain Indian roti or paratha
- 1 tbsp oil
- ⅓ jar Patak’s Butter Chicken Paste
- 600g chicken breasts, sliced into strips
- 160ml cream or coconut cream
- 1 cup cooked basmati rice
- 1 cucumber
- ½ cup plain yogurt
- A handful fresh mint, chopped
Nutrition
- Heat oil in a frying pan over a medium heat.
- Fry the butter chicken paste for 1-2 minutes until fragrant.
- Add the chicken slices and stir-fry until cooked through and well-coated.
- Add the cream or coconut cream and remove from the heat.
- Mix yogurt and mint together, and cut cucumber lengthwise into long, thin strips.
- Heat up your roti or paratha in a clean, dry frying pan. Once hot, remove from the pan and smear a tablespoon of minted yogurt on it. Lay down a few strips of cucumber, then add 1/6th of the cooked rice and 1/6th of the butter chicken.
- Roll up and enjoy.