Filed Under: Chicken, cook, indian, sandwichwrap, School Lunch, Under 20 Mins

Butter Chicken Wraps

Store-bought rotisserie chicken shortens the long prep time usually associated with this dish. Enjoy our suggested garnishes or substitute them for your favourite store bought Indian pickle or cucumber raita.

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April 8th, 2012

Recipe and Styling by Paula Bowman

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Servings
4
Prep Time
25 minutes
Cook Time
35 minutes
Ingredients
  • 1 tablespoon garam masala*
  • 1 teaspoon ground ginger
  • 1 teaspoon mild paprika
  • 1/4 teaspoons cayenne
  • 1/4 teaspoons ground cinnamon
  • 1/3 Cups cold unsalted butter, diced
  • 1 Cup diced onion
  • 2 teaspoons minced garlic
  • 1 can 28 oz (796 ml) diced tomatoes
  • 1 rotisserie chicken, skin discarded, meat removed, diced into 1-inch pieces, (about 4 cups)
  • 11 can chickpeas, rinsed and drained (540 mL/19 oz)
  • 1/3 Cups whipping cream
  • 4 large pita bread or tortilla wraps, warmed
  • 1 Cup cooked basmati rice, if desired
  • 1/2 Cups mild feta cheese, paneer or queso blanco, if desired
  • 1/4 Cups chopped fresh cilantro
    • Directions
  • 1.

    In a small bowl, combine the first five ingredients and stir, set aside.

  • 2.

    In large skillet, heat 2 tablespoons butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add reserved spice mixture and garlic and cook, stirring often, until fragrant, about 1 minute. Add tomatoes and stir well. Simmer until liquid is reduced and mixture has thickened, about 10 minutes. Use a hand blender or transfer tomato mixture to a blender or food processor and blend until smooth. Use caution while blending, as mixture will be very hot. This step can be omitted, if a chunky sauce is desired.

  • 3.

    Return tomato mixture to skillet over low heat. Add chicken and chickpeas and cook, stirring occasionally, until chicken is heated through, about 5 minutes. Add cream and stir gently. Add butter a few pieces at a time and stir, adding more butter just as each piece melts. Do not boil the sauce once the cream and butter have been added. Season to taste with salt and pepper.

  • 4.

    Arrange pitas in a single layer on a clean dry surface. Divide chicken mixture evenly among 4 pitas and spoon into the centre of each wrap. Top with rice, cheese and cilantro. For each wrap, fold side closest to you over filling, then fold right and left sides toward center; tightly roll up burrito.

    • Nutrients Per Serving
    Nutrients per serving (without rice): 833 calories, 36 g fat, 58 g protein, 70 g carbohydrates, 13 g fibre, 1,421 mg sodium. Excellent source of vitamin A, vitamin C, vitamin B1 (thiamine), vitamin B2 (riboflavin), niacin, vitamin B6, vitamin B12, magnesi
    Butter Chicken Wraps
    Photography by Carlo Mendoza
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