Butter Chicken Burrito

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Step 1

Cut chicken breast into cubes. Combine with plain Greek yogurt, garam masala, chili powder, salt,

Step 2

and minced garlic. Mix well, and marinate for at least 1 hour

Step 3

In a small bowl, mix cumin, kashmiri chili powder, coriander and garam masala

Step 4

In a pan over high heat, cook the marinated chicken for 7-8 minutes. Remove chicken and add

Step 5

diced onions & light butter. Cook until softened. Add the spice blend and minced garlic, simmer for

Step 6

2 minutes. Stir in crushed tomatoes, cashews, and evaporated fat-free milk. Transfer to a blender,

Step 7

add corn starch, and blend for 1-2 mins. Add sauce back to pan and mix with chicken

Step 8

Mix Greek yogurt, milk, garlic, and salt to make the low calorie garlic sauce

Step 9

Lay out the tortillas, spread low-calorie garlic yogurt sauce on each, and then add an equal amount

Step 10

of the butter chicken mixture to each tortilla. Fold tightly to create the burritos.

Step 11

REHEAT INSTRUCTIONS: Microwave wrapped in a damp paper towel for 1 minute, 15 seconds (flip

Step 12

halfway) to defrost. Air fry at 360 for 6-7 minutes to crisp up tortilla and finish cooking interior

Step 13

(timing may vary based on appliance). Let sit for 5 minutes before eating.