Chicken Curry Wrap
Jazz up your lunch menu with this easy-to-prep option
Korma Butternut Squash and Sweet Potato Wrap
Food
Main Courses
Quick Meals
Indian
A healthy, filling lunchtime option with warming Indian spice.
20 Servings
Ingredients
• 50ml oil
• 4 onions peeled and sliced
• 2 red peppers, sliced
• 800g sweet potato peeled, and 1cm diced
• 1 butternut squash, peeled and 1cm diced
• 800g chickpeas, drained
• 1 jar Sharwood’s Korma Curry Cooking Sauce
• 100g fresh coriander, chopped
• 400g fresh spinach, washed
• 20 wholemeal wraps
Method
- Heat oil in a large saucepan, gently cook onions for 10 mins then add peppers, sweet potatoes and butternut squash.
- Cook for a further 10 mins then add the drained chickpeas and pour over the Sharwood’s Korma Curry Cooking Sauce simmer for 20 mins or until vegetables are tender, then finish with fresh coriander.
- Place the wraps on a board and cover each one with a layer of spinach leaves, leaving a gap of about 5cm/2in at the top and bottom of the wrap. Add the curry filling.
- Fold the top and bottom of each wrap inwards to cover most of the filling and then roll up tightly.
- Serve as they are, or sear the wrap on a griddle pan.
