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)
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!