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.
Ingredients
Chicken:
- 80 g Chicken Breast (raw weight)
- 5 g Korma Paste
- 1/4 cup Water + 1/4 cup of Water (1/2 cup of water in total)
- 1/4 tsp Smoked Paprika
- 1 tsp Dried Parsley
- 1/4 tsp Chicken Spice
- Salt (+- 3 Pinches or to taste)
Sauce:
- 30 g Low-Fat Yoghurt
- 15 g Reduced-Fat Mayo (substitute with full-fat mayo)
- 1 sachet Sweetener (substitute with 1 tsp maple syrup or honey)
- 1 tsp Lemon Juice
- Salt (to taste)
Wrap Assembly:
- 1/2 handful Lettuce
- 1/2 handful Baby Spinach
- 1/4 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!