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:

1. Lay tortillas flat on prep surface and spread 1 oz. mint yogurt down the center of the tortilla
2. Top sauce with 1 oz. of slaw,
3. Then top slaw with ¼ cu. of roasted sweet potatoes
4. Finally, and 2 oz. tikka masala sauced diced chicken
5. Fold ends of tortilla in towards the center and roll up. Serve immediately.