Butter Chicken Wraps

13 min

2 servings

Stretch leftover Butter Chicken into another meal. Bulk it up with quinoa and spinach for a filling hot sandwich dinner.

Ingredients

  • 1 cup Butter Chicken, prepared
  • 1 large onion
  • 1 tbsp butter
  • 1 pkg Butter Chicken Seasoning
  • 1 can (14 oz/398 ml) light coconut milk
  • 1⁄2 cup crushed tomatoes
  • 2 lbs (900 g) boneless, skinless chicken breasts, cubed
  • 1⁄2 cup 2% plain Greek yogurt
  • 1 cup shredded spinach or kale
  • 1 cup cooked quinoa, rice, or couscous
  • 2 pieces naan bread, whole-wheat tortillas, or pitas
  • 1⁄4 cup low-fat plain yogurt or light sour cream, optional

Preparation

  1. In Round or Multipurpose Steamer, stir Butter Chicken with spinach and quinoa. Microwave on high, stirring occasionally, until warmed through, about 5 min.
  2. Gently warm naan in the microwave, if you wish.
  3. Divide chicken mixture between naan, then roll up. Dish up with yogurt, if you wish.

Nutritional Information

Per serving: Calories 470, Fat 9 g (Saturated 3 g, 0.1 0 g), Cholesterol 70 mg, Sodium 460 mg, Carbohydrate 62 g (Fiber 6 g, Sugars 4 g), Protein 35 g.