Creamy cur­ried chicken wraps

Use the chicken and sauce recipe to make ke­babs for sup­per, pre­pare a few ex­tra and use the leftovers for these lunch wraps – quick and easy.

YOU Lunchbox Ideas - - Contents -

MAKES

4 wraps

Prepa­ra­tion time: 15 min­utes Cook­ing time: 15-20 min­utes

CHICKEN

4 chicken breast fil­lets salt and pep­per 15 ml (1 T) olive oil 5 ml (1 t) grated fresh ginger 2 gar­lic cloves, crushed

SAUCE

15 ml (1 T) oil 1 onion, chopped 1 gar­lic clove, crushed 1 cin­na­mon stick 15 ml (1 T) roasted curry pow­der 5 ml (1 t) turmeric pinch of su­gar 125 ml (½ c) cream 125 ml (½ c) double cream yo­ghurt

WRAPS

4 tor­tilla wraps 4 spring onions, chopped ½ cu­cum­ber, diced 2 toma­toes, diced 1 red onion, chopped Pre­heat the oven to 200 °C. 1 Chicken Cut the fil­lets into cubes and sea­son with salt and pep­per. 2 Rub the oil, ginger and gar­lic on the chicken and thread onto ke­bab skew­ers. 3 Trans­fer to a bak­ing sheet and roast for 15-20 min­utes or braai over moder­ate coals un­til done. 4 Sauce Heat the oil in a pan and fry the onion and gar­lic with the cin­na­mon stick un­til fra­grant. 5 Add the curry pow­der and turmeric and stir-fry for a few sec­onds. Add the rest of the in­gre­di­ents and sim­mer gen­tly un­til the sauce thick­ens slightly. Re­move the cin­na­mon stick and pour the sauce over the cooked ke­babs. Al­low to cool. 6 Wraps Re­move the chicken from the skew­ers. Pack the chicken, tor­tillas, spring onions, cu­cum­ber, toma­toes and red onion in sep­a­rate lunch­boxes. When ready to eat, fill the tor­tillas with the chicken and salad in­gre­di­ents and fold into a wrap.

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