Dairy-Free Chicken Tikka Masala Wrap with Mango Chutney

Instructions

1. 1Cut the about 450 g Chicken breast into 2.54 cm cubes. In a medium bowl, combine the chicken cubes with the 1/2 cup Dairy-free yogurt and the 2 tbsp Tikka Masala paste, stirring until evenly coated. Cover the bowl and refrigerate to marinate for at least 30 minutes.
2. 2Finely dice the 1 Onion, mince the 2 cloves Garlic, and grate the 2.54 cm Ginger.
3. 3Heat the 1 tbsp Vegetable oil in a large 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the diced 1 Onion and cook, stirring occasionally, for 5 to 7 minutes, until the onion is softened and translucent.
4. 4Add the minced 2 cloves Garlic and the grated 2.54 cm Ginger to the skillet. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the marinated about 450 g Chicken breast to the skillet. Cook, stirring occasionally, for 5 to 8 minutes, until the chicken is browned on all sides.
6. 6Stir in the 2 tbsp Tomato paste and the 1 can (about 400 g) Crushed tomatoes. Bring the mixture to a simmer, then reduce the heat to medium-low (148.9°C / 150°C). Cover the skillet and cook for 15 to 20 minutes, or until the chicken is cooked through (internal temperature reaches 74°C / 74°C) and the sauce has thickened.
7. 7Stir in the 1/2 cup Coconut milk. Continue to cook, uncovered, for 2 to 3 minutes, until the sauce is heated through.
8. 8Warm the 2 Tortillas by heating them briefly in a dry skillet over medium heat (176.7°C / 175°C) for about 30 seconds per side, until soft and pliable.
9. 9Lay one warm tortilla flat. Spread 2 tbsp Mango chutney evenly over its surface, then spoon about half of the chicken tikka masala mixture onto the chutney. Sprinkle with 1 tbsp Cilantro, then fold the tortilla in half or roll it up tightly. Repeat this process for the second wrap and serve immediately.

Substitutions

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