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.
Preparation time: 15 minutes Cooking time: 15-20 minutes
4 chicken breast fillets salt and pepper 15 ml (1 T) olive oil 5 ml (1 t) grated fresh ginger 2 garlic cloves, crushed
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
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.