A delicious recipe for Wraps filled with Garam Masala spiced Chicken, lemon and mint red Cabbage, sour cream, fresh coriander and Dhania Chutney

4 chicken breast- cut into 1-inch strips
1 onion – chop finely
2 cloves garlic – crush, peel and chop finely
10g fresh ginger – peel and chop finely
1 tsp ground cumin
2 tsp garam masala
1 tbsp tomato paste
1 fresh chilli – deseed and slice
1 lemon – juice
4 tortilla wraps
4 tbsp dhania chutney
5g fresh coriander
4 tbsp sour cream
½ red cabbage – slice very thinly
10g mint – tear leaves
½ red onion – cut into strips
olive oil (from your pantry)
salt and black pepper (from your pantry)

How to
Prepare all ingredients as indicated above. Preheat the oven to 180°C (for the wraps or you can warm them in a pan if you prefer, in which case you don’t need the oven on).

Mix the cabbage, mint, red onion and the lemon juice in a bowl. Drizzle over some olive oil and season with salt and pepper and mix again. Taste to check seasoning.

Place a pan on a medium – high heat. In a bowl, coat the chicken strips in the ground cumin and garam masala and season generously. Add some olive oil to the pan, when hot add the chicken and brown for 2-3 minutes, set aside.

In the same pan add a little more olive oil and sauté the onion for 5 minutes until softened. Add the garlic, fresh ginger and the tomato paste and cook for another 1-2 minutes. Keep moving it around in the pan so the tomato paste doesn’t burn. Add the chicken and cook for another 3 minutes, until cooked through and coated in the tomato mix.

Warm the wraps in a clean pan or in the oven on a try. Assemble by dolloping sour cream on a wrap, add the chicken, fresh chilli, fresh coriander, dhania chutney and some cabbage salad. Roll up the wrap and get stuck in!

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Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.