Chicken Korma WrapLunch & Dinner Recipes Jump to Recipe Print Recipe A healthy, balanced chicken korma inspired wrap. Easy to make, satisfying, and nutritious. This healthy chicken wrap is delicious and perfect for lunch or meal prepping. Healthy Chicken Korma inspired Wrap: These healthy chicken wraps have quickly become a popular choice amongst my nutrition clients! The yoghurt and mayonnaise sauce that we use to stir in with the chicken adds a hint of sweetness (with the savoury flavor still present), and it subdues the slight bite that the korma paste gives the chicken too. * If you are not a big fan of deep spices in general, then I think you’ll love this Nando’s-Inspired Lemon & Herb Wrap Recipe instead! Initially I used to propose butter chicken wraps to my clients who enjoyed chicken wraps (and butter chicken). This was until I received a few requests from my l clients – asking if they could use korma paste in place of the butter chicken paste… I suggested the alternative to other clients of mine who also enjoyed these types of wraps, and the chicken korma wrap often won the race! With that being said, it takes one simple swop to make these wrap butter chicken wraps instead of chicken korma wraps! The only thing you’ll need to swop out is the korma paste (with equal quantities of butter chicken paste)! Either way, they are ridiculously easy to make and are a great alternative to fast food chicken wraps! Yield: This recipe yields enough filling for 1 large tortilla wrap, or two small tortilla wraps. No adjustments need to be made to the quantities, you can simply decide whether you’d like to place the filling in 2 small tortillas wraps or one large tortilla wrap. The Macros for 2 Small Chicken Korma Wraps (each) are: Calories: 246 Protein: 14.2g Carbs: 28.3g Fat: 8.2g The Macros for 1 Large Chicken Wrap are: Calories: 458 Protein: 27g Carbs: 52.7g Fat: 15.4g What is chicken korma? Chicken korma is a popular dish in the Indian cuisine. It is a rich and creamy chicken curry recipe that is typically served with rice or naan. Ingredients that can be found in most chicken korma recipes include: chicken breasts or thighs, yoghurt, cream/ coconut milk, rich nuts like cashews and spices like cumin, coriander, turmeric, garam masala, etc. ** This is NOT an authentic chicken korma recipe (not even close). I by no means am claiming that it is. In saying that, the authentic dish is absolutely DELICIOUS and if you haven’t tried it yet, I recommend that you do. ** Instead, this wrap is a protein and calorie conscious healthy meal. The only reason I have called it ‘Chicken Korma Inspired’ is because chicken korma paste is the base seasoning that we’ll use to spice the chicken breast for this wrap. What is Chicken Korma Paste Made From? Korma paste is a thick, dark, spicy paste. It is typically made from spices like ginger, cumin, cardamom, coriander, turmeric… to name a few. Another common ingredient in the paste is often cashew nuts – but the one I used did not contain nuts. Instead it contained tomato paste. vegetarian or dietary-friendly variations for these chicken korma wraps: Vegetarian Variation: Feel free to substitute the chicken with tofu or a chicken alternative meat in the chicken wrap. Dairy-Free Variation: For a dairy-free option, you can either omit the yogurt, use a dairy free yogurt or use coconut milk in place of the low-fat plain yoghurt. Gluten-Free Variation: To make this chicken korma wrap gluten-free, use gluten-free tortilla wrap, and make sure that all of your other ingredients (including the korma paste and condiments avoid cross-contamination). *** If you cannot consume nuts, please make sure prior to use that your korma paste of choice is nut free. wrap Ingredients: Wraps: Wholewheat Tortilla Wrap: You will add the fillings to either 1 or two tortilla wraps. Feel free to substitute the wholewheat wraps for white wraps. To make this recipe gluten free, use gluten free tortillas. Chicken Breast: Slice you chicken breast very thinly (for both quicker and more even cooking). Substitute with tofu or a chicken alternative meat if desired. Korma Paste: Substitute with butter chicken paste or season the chicken to your liking if you cannot find any chicken seasoning paste. Lettuce & Baby Spinach: Chopping the lettuce into small pieces allows for 2 things: firstly, the sauce is able to be distributed evenly throughout the wrap when the lettuce is is smaller pieces. Secondly, it makes eating the wrap easier (without chunks sliding out as you eat). Feel free to reduce the amount of lettuce as well as baby spinach to suit your preferences. I dont recommend increasing the amounts of either as they becaome too overpowering in the wrap – and make it harder to close when assembling. Tomato: Sliced into thin slices. Avocado: This can be substituted with extra mayo, hummus, or cheese. However, I do recommend keeping the avocado in the recipe. Sauce: Low-Fat Yoghurt & Reduced-Fat Mayo: Feel free to substitute with the full-fat versions. Sweetener + Salt: The combination of sweet and salty in the sauce helps to balance and enhance the flavor of the sauce. I don’t recommend that you skip either. You can substitute the sweetener with organic maple syrup if you wish. Lemon Juice: The lemon juice gives a subtle tang to the sauce and also improves its consistency. The yoghurt combined with the mayo makes a really great, creamy, smooth sauce. If you prefer, you can use one or the other if you don’t want to mix them together. Serving suggestions: If you would like to add extras into your wrap, you can add any additional veggies into it (like peppers, carrot, etc.) Additionally, alongside your chicken wrap, you could serve it with salted corn chips, or a side of brown rice or quinoa for an extra boost of fibre and complex carbs. If you are looking for something heavier, you could opt for roasted sweet potato which would be a delicious and nutritious accompaniment. For a lighter option, opt for a side of sweetened Greek yogurt or humus and carrots/ celery. Helpful Recipe Tips: Simmer the Korma Paste in Water! If you place the korma paste onto the chicken directly (along with the spices) and try to cook it that way – the paste will burn. Additionally the chicken won’t cook through all the way because you’ll likely be tempted to remove it from the pan to prevent further burning/ browning. Simmering the korma paste in water first helps to release its flavors more evenly. It the flavor infused water also helps the chicken to fully cool. Overall, throughout all of my trials making this wrap, this method of cooking the chicken has resulted in the best and most aromatic chicken. Wrap Assembly: When assembling the wrap, place the ingredients closer to the bottom (centre) of the wrap. This will make the rolling process easier. Also be careful not to overfill the wrap, as it can make wrapping it tightly more challenging and messy. Non-Stick Pan: If possible, use a non-stick pan. Using a non-stick pan in addition to non-stick spray will help to ensure that the chicken releases easily from the pan once all of the water has evaporated. Toast the Wrap: Toasting the wrap on the stove-top for a few seconds is optional. It will make the tortilla harder and crispier, which will add more texture to the wrap if this is what you like! You can also toast the wrap in the air fryer. If you’re looking for extra texture into your wrap, you could look at adding ingredients like thinly sliced bell peppers to your wrap! Serve with Dipping Sauce: The wrap already has enough sauce in it. But if tend to enjoy your wraps extra saucy, make extra sauce by adding the same sauce ingredients to a superate small bowl. You can use this as a dipping sauce that you can control while you eat your wrap. FAQ: How long will this chicken wrap last in the refrigerator? When stored in an airtight container (in the refrigerator), this chicken wrap will typically last for 2-3 days. I would recommend eating it within 1-2 days extra though. Please not that these wraps are best served fresh or within the same day! Can I make this recipe ahead of time for meal prep? You can definitely make the chicken ahead of time if you wish to meal prep! I would rather recommend assembling the wrap prior to consuming it though (if you plan on meal prepping for more than 2-3. days in advance). Can I use butter chicken paste instead? Absolutely! A butter chicken paste would also work well in this recipe. Chicken Korma Wrap A healthy, balanced chicken korma-inspired wrap. Easy to make, satisfying, and nutritious. This healthy chicken wrap is delicious and perfect for lunch or meal prepping. This recipe yields ~ 2 small wraps or 1 large wrap. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 7 minutes minsAdditional Steps + Assembling 5 minutes minsTotal Time 25 minutes mins Course Appetizer, Main Course, SnackServings 2 Small WrapsCalories 246 kcal Ingredients Chicken:80 g Chicken Breast (raw weight)5 g Korma Paste1/4 cup Water + 1/4 cup of Water (1/2 cup of water in total)1/4 tsp Smoked Paprika1 tsp Dried Parsley1/4 tsp Chicken SpiceSalt (+- 3 Pinches or to taste)Sauce:30 g Low-Fat Yoghurt15 g Reduced-Fat Mayo (substitute with full-fat mayo)1 sachet Sweetener (substitute with 1 tsp maple syrup or honey)1 tsp Lemon JuiceSalt (to taste)Wrap Assembly:1/2 handful Lettuce1/2 handful Baby Spinach1/4 Medium Tomato (thinly sliced)30 g Avocado (smashed)2 small Wholewheat Wraps (or 1 large wholewheat wrap) Instructions Chicken:Slice your chicken breast into small, thin strips.Add the sliced chicken and spices (paprika, chicken spice, and parsley) into a bowl.Mix so that the chicken is even coated in the spices.To a pan, add 4 tbsp (1/4 cup) of water and the korma paste. Allow to simmer on low-medium heat for 2 minutes.Place the chicken into the pan, along with another 1/4 cup of water, and allow it to cook for 4 – 5 minutes on medium-low heat. Turn halfway.Your chicken should be cooked through and all of your water should have evaporated by this point. If you need the last little bit of water to still evaporate, turn your pan down to a very low heat until it’s all gone.Sauce:Transfer the cooked chicken to a small bowl and shred it using two forks.Add the yogurt, lemon juice, sweetener, and mayo to the bowl and mix until everything is combined. Season with salt to taste.Assemble: (THESE INSTRUCTIONS ARE THE SAME IF YOU ARE MAKING 2 X SMALLER WRAPS. REPEAT THE STEPS FOR BOTH WRAPS).Warm your wrap(s) in a pan or in the microwave.Spread the smashed avocado onto the center of the wrap. (slightly off-centred towards the bottom of the wrap).(Optional – chop the lettuce and baby spinach roughly). Add your lettuce, baby spinach, tomato, and then chicken to the wrap (keeping your filling in the middle of the wrap).Start folding: To fold, gently lift the left and right sides of the wrap and fold them inwards. Hold them in place.Using your thumb, fold the bottom flap upwards to partially cover the filling.Slide the wrap towards you while still holding the flaps in place, and begin rolling it (you may need to tuck a few of the top edges in while you roll so that they aren’t sticking out).Continue to roll until all of the filling is neatly tucked inside.Cut in half or enjoy whole! Keyword Chicken Korma, Chicken Korma Healthy, Chicken Korma Spices, Chicken Korma Wrap, Chicken Wrap Recipe Healthy, Chicken Wraps Easy, Healthy Chicken Lunch Ideas, Healthy Chicken Wrap Recipe If you try this recipe, let me know what you think in the comments below! with love, Lé similar postsNando’s Inspired Lemon & Herb Chicken Wrap Chocolate Protein PancakesGranola Recipe With Honey