Butter Chicken Wrap
1 packet mini roti, warmed following packet directions
20g vegetable oil
½ onion, diced
200g frozen peas
coriander leaves, chopped
fresh mint, chopped
Preheat oven to 180°C / 160°C fan forced. Spray roti with olive oil cooking spray and press into a 6-hole Texan muffin pan.
Bake in the oven for 10-12 minutes or until golden brown.
Heat oil in a large non-stick frying pan over medium heat.
Add onion and cook for 2-3 minutes or until softened. Add Epic Eats Butter Chicken and sauce, simmer for 5 minutes or until chicken is heated through, add peas.
Spoon butter chicken into roti bowls. Serve with yoghurt, mint and coriander.