Butter Chkn Wraps

A creamy and dreamy plant-based butter chicken stuffed into the convenience of a wrap! Perfect for lunch or dinner.

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Step 1

Heat olive oil or vegan butter in a pan over medium to high. Add the onion and sauté for 4 to 5 minutes, or until translucent. Add the garlic and ginger and sauté for a further minute.

Step 2

Add the curry powder, garam masala, turmeric, cumin, coriander, cayenne pepper and vegan chkn and sauté for 1 to 2 minutes.

Step 3

Mix in the tomato paste, coconut milk, vegetable broth, lime juice, salt and pepper. Once boiling, reduce heat to low to medium and simmer for 10 minutes, stirring regularly, or until thickened. Remove from heat.

Step 4

Heat a frying pan over medium to high. Toast the wraps for 20 to 30 seconds on each side.

Step 5

Fill the wraps with spinach, coriander and the vegan butter chkn. Wrap and garnish with a dollop of coconut yoghurt.