butter chicken n a wrap

you should start putting butter chicken…

in a wrap 🤌 In particular, the new @missionfoodsanz Carb Balance Orignal Wraps. They have the softest texture (making wrapping easy) as well as 6.4g of plant protein and only 4.3g of carbs!

recipe (serves 3 - 4):
vegan butter chkn:
- 2 tbsp olive oil or vegan butter
- 1 small brown onion, diced
- 1inch knob ginger, grated
- 1 - 2 cloves garlic, diced
- 2 tsp curry powder
- 1/2 tsp garam masala
- 1/4 tsp ground turmeric
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp cayenne pepper (optional)
- 100g vegan chkn pieces (I used pea/fava protein chunks)
- 1 x 400g can coconut milk
- 1 cup vegetable broth
- 1/2 cup tomato paste
- juice of half a lime
- pinch of salt and pepper

other ingredients:
- @missionfoodsanz Carb Balance Orignal Wraps
- spinach
- coriander
- coconut yoghurt

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.
2. Add the curry powder, garam masala, turmeric, cumin, coriander, cayenne pepper and vegan chkn and sauté for 1 to 2 minutes.
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.
4. Heat a frying pan over medium to high. Toast the wraps for 20 to 30 seconds on each side.
5. Fill the wraps with spinach, coriander and the vegan butter chkn. Wrap and garnish with a dollop of coconut yoghurt.