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Butter Chicken Wrap

A fusion lunch wrap featuring tender chunks of traditional Indian butter chicken, basmati rice, and cool cucumber raita wrapped in a warm flatbread. This portable meal brings the rich, aromatic flavors of Indian cuisine into a convenient handheld format.

45 minMediumServes 4510 cal/serving

IndianLunchStovetopStandardHigh ProteinLow-SodiumPork-Free

Ingredients

  • 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup plain yogurt, for marinade
  • 1 tbsp lemon juice
  • 1 tbsp garam masala
  • 1/2 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp Kashmiri chili powder
  • 2 tsp fresh ginger, grated
  • 4 garlic cloves, minced
  • 1/4 cup unsalted butter
  • 1 yellow onion, finely chopped
  • 1 cup tomato puree
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1 cup plain yogurt, for raita
  • 1 cucumber, grated, excess water squeezed out
  • 2 tbsp fresh mint leaves, finely chopped
  • 1/4 tsp ground cumin, for raita
  • 2 cups cooked basmati rice
  • 4 naan bread or large flatbreads, warmed
  • 1/4 cup fresh cilantro, chopped
  • 1/2 red onion, thinly sliced

Instructions

  1. 1

    First, marinate the chicken: In a large bowl, combine 1/2 cup for marinade plain yogurt, 1 tbsp lemon juice, 1 tbsp garam masala, 1/2 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp Kashmiri chili powder, 2 tsp grated fresh ginger, and half of the 4 minced garlic cloves. Add the 1 1/2 lbs cut into 1-inch pieces boneless, skinless chicken thighs pieces, toss to coat, and refrigerate for at least 30 minutes (or up to 4 hours).

  2. 2

    Meanwhile, prepare the cucumber raita: In a medium bowl, combine 1 cup for raita plain yogurt, 1 grated, excess water squeezed out cucumber, 2 tbsp finely chopped fresh mint leaves, 1/4 tsp for raita ground cumin, and a pinch of 1 tsp salt. Mix well and refrigerate until ready to use.

  3. 3

    To make the butter chicken: Heat a large skillet over medium heat and melt half of the 1/4 cup unsalted butter. Add the 1 finely chopped yellow onion and cook until softened, about 5 minutes. Add the remaining garlic and cook for 1 minute more.

  4. 4

    Increase heat to medium-high and add the marinated chicken (with the marinade). Cook, stirring occasionally, until the chicken is no longer pink, about 5-7 minutes.

  5. 5

    Stir in the 1 cup tomato puree and bring to a simmer. Reduce heat to medium-low and cook, uncovered, for 10 minutes.

  6. 6

    Add the 1/2 cup heavy cream and remaining butter. Simmer for another 5 minutes until the sauce thickens slightly. Season with salt to taste.

  7. 7

    To assemble the wraps: Warm the 4 warmed naan bread or large flatbreads according to package instructions.

  8. 8

    Spread a thin layer of cucumber raita in the center of each naan. Top with a scoop of 2 cups cooked basmati rice, a generous helping of butter chicken, some 1/2 thinly sliced red onion, and a sprinkle of 1/4 cup chopped fresh cilantro.

  9. 9

    Fold the bottom edge of the naan up, then fold in the sides to create a wrap. Secure with parchment paper or foil if needed.

  10. 10

    Serve immediately, or wrap tightly in foil for a portable lunch.

Questions

Can I make Butter Chicken Wrap dairy-free?

Yes. The dairy in this entry is 1/2 cup plain yogurt, for marinade, 1/4 cup unsalted butter, 1/2 cup heavy cream, 1 cup plain yogurt, for raita. Swap the yogurt for an unsweetened coconut or soy yogurt; the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Can I make Butter Chicken Wrap gluten-free?

Yes. The gluten in this entry is 4 naan bread or large flatbreads, warmed. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Butter Chicken Wrap keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Butter Chicken Wrap?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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