Butter Chicken Breakfast WrapPrep Time:
30 mins. Cook Time:
25 mins. Serves:
Made with real butter, cream and blended with fresh onions, garlic, tomatoes, ginger, coriander and exotic ingredients. Adds an irresistible flavour to any protein or vegetable.
4 cups (1 L) E.D.SMITH® Saucemaker Indian Butter Chicken Sauce
6 cups (1. 5 L) shredded cooked chicken (1 kg)
2 cups (500 mL) peas (265 g)
1 cup (250 mL) finely chopped green onions (90 g)
1 1/2 cups (375 mL) plain yogurt
1/4 cup (60 mL) chopped cilantro (8 g)
1 tsp (5 mL) salt (5 g)
1 tsp (5 mL) pepper (2 g)
12 flour tortillas (10-inch/25 cm)
3 cups (750 mL) cooked hash browns (300 g)
12 lime wedges (optional)
Heat Indian Butter Chicken Sauce until simmering; stir in shredded chicken. Simmer, stirring occasionally, for 15 to 20 minutes or until heated through.
Stir in peas; cook for 3 to 4 minutes or until heated through. Remove from heat and stir in green onions. Blend yogurt with cilantro, salt and pepper until smooth. Set aside.
1 Wrap: Place tortilla on clean work surface. Spread 200 g butter chicken mixture down the centre of a tortilla, leaving a small border on each end. Top with 25 g hash browns. Drizzle with 2 tbsp (30 mL) yogurt mixture.
Fold up the bottom of the tortilla over the filling, then fold in the sides and roll tightly. Slice in half on an angle. Wrap sandwich in foil or parchment. Serve with lime wedge, if desired.
Cook’s Note: Substitute cooked basmati rice for the hash browns, if desired.