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Bring authentic Indian-inspired flavors to your menu with All-Natural* diced chicken tossed in a made-from-scratch tikka masala sauce laid over a bed of crunchy red cabbage, roasted sweet potatoes and a mind yogurt sauce, all wrapped up in a whole grain tortilla.
*No Artificial Ingredients, Minimally Processed
Serving Amount: 10 Servings
Whole Wheat Tortilla, 12”
Red Cabbage, shredded fine
Roasted Sweet Potatoes, Frozen Simplot #10071179027058
"Tikka Masala Sauce"
Tomato, canned diced
Onion, fresh small diced
Garlic, fresh minced
Canola, or a neutral cooking oil
Greek Yogurt, nonfat plain
Mint, fresh chopped
Step 1 - Tikka Masala Sauce – In a sauce pot over medium heat add canola, garlic, and onion. Cook until translucent. Add the diced tomato, coconut milk and bring to a simmer. Whisk in tomato paste and spices. Simmer for 15-20 minutes. Sauce should be thick like a gravy or marinara sauce. If you are planning to serve this as a hot wrap, hold hot until ready to build recipe. If serving in a cold application, let cool, then cover and hold under refrigeration until ready to build wraps.
Step 2 - Mint Yogurt – In a small bowl mix yogurt, lemon juice, and mint. Cover and hold under refrigeration until ready to build wraps
Step 3 - Preheat convection oven to 350°F. Place frozen chicken pieces on parchment lined baking sheet coated with cooking spray and heat 25 - 30 minutes. Or internal temperature reaches 165°F.
Step 4 - Toss cooked chicken in tikka masala sauce and hold hot for hot service. If serving in a cold wrap, allow chicken to cool then cover and hold under refrigeration util ready to build cold wraps.
Step 5 - Heat sweet potatoes according to manufacturer’s instructions. Hold hot for hot service.
Step 6 - ***Lightly toast the tortilla on a flattop 10-15 seconds per side to make it more pliable and easier to roll. You can also hold them in a hot box in the original packaging to achieve the same effect.
To Build Wraps: