Description
This Butter Chicken Crunchwrap features creamy, aromatic butter chicken infused with warming spices, topped with crispy tostada shell, fresh lettuce, tangy sumac onion, and melted mozzarella, all wrapped and toasted in a golden flour tortilla. It’s the perfect fusion of Indian and Mexican flavors, ideal for busy weeknights or impressing guests with something bold and unexpected.
Ingredients
Scale
- 1 pound chicken breast, cut into bite-size pieces
- 1 tablespoon oil, for marinating
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon oil, for cooking
- 1 tablespoon butter, for cooking
- 3 tablespoons butter, divided, for the sauce
- 1 onion, diced
- 1 tablespoon garlic paste
- 2 cups blended tomatoes, or canned crushed tomatoes
- 1.5 tablespoons tomato paste
- 1/2 cup heavy cream
- fresh cilantro, for garnish
- 1/2 red onion, thinly sliced
- 1 teaspoon sumac
- 4 large flour tortillas
- mozzarella cheese, shredded
- 4 tostada shells, or crispy tortilla shells
- lettuce, shredded
- 1 tomato, sliced
- 4 small flour tortillas
- butter or oil, for toasting
Instructions
- Marinate the chicken: In a bowl, combine the bite-size chicken pieces with 1 tablespoon oil, lemon juice, paprika, chili powder, garam masala, turmeric, cumin, black pepper, and salt. Toss well to coat and let sit for 10 minutes while you prep the other ingredients.
- Sear the chicken: Heat 1 tablespoon oil and 1 tablespoon butter in a large skillet over medium-high heat. Once shimmering, add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through. Transfer to a plate and set aside.
- Build the flavor base: In the same skillet, add 1 tablespoon of the butter and the diced onion. Cook for 4-5 minutes, stirring often, until the onion is soft and translucent. Add the garlic paste and cook for 1 minute more until fragrant.
- Bloom the spices: Add the remaining garam masala, paprika, cumin, and chili powder, along with a pinch of salt. Cook for 30 seconds, stirring constantly, until the spices become aromatic and the mixture darkens slightly.
- Simmer the sauce: Pour in the blended tomatoes and tomato paste, stirring well. Let this mixture cook for 5-7 minutes until it thickens and the raw tomato flavor mellows.
- Blend and finish: Using an immersion blender, blend the sauce until completely smooth, or carefully transfer to a blender and blend in batches. Return the sauce to the skillet, then stir in the remaining butter and heavy cream. Add the cooked chicken back in and simmer for 3-5 minutes until the sauce becomes rich and creamy. Finish with fresh cilantro.
- Prepare sumac onion: Toss the thinly sliced red onion with the sumac in a small bowl and set aside.
- Start with the base: Lay a large flour tortilla flat on a clean work surface.
- Layer the fillings: Spoon a generous amount of butter chicken into the center of the tortilla. Top with a handful of shredded mozzarella, then place a crispy tostada shell on top. Add a layer of shredded lettuce, the sumac red onion, sliced tomato, and another small handful of mozzarella.
- Seal the wrap: Place a small flour tortilla on top of the filling. Fold the edges of the large tortilla inward, creating a square or rectangular packet that seals the small tortilla in the center.
- Toast to crispy perfection: Heat a skillet over medium-high heat and lightly butter or oil it. Place the Crunchwrap seam-side down in the skillet and cook for 2-3 minutes until golden brown and crispy. Carefully flip and cook the other side for another 2-3 minutes until equally crispy.
- Slice and serve: Transfer to a cutting board, slice diagonally, and serve warm with extra butter chicken, fresh cilantro, and lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes