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A crispy chicken breast filet tossed in a spicy tikka masala sauce served wrapped in freshly baked, golden-brown roti with shredded red cabbage and a tangy lemon-mint yogurt sauce.
Serving Amount – 1 ea
|1 EACH||Tyson Red Label® Uncooked Breaded Golden Crispy Chicken Breast Filets, 4 oz.|
|1 EACH||Roti Bread|
|½ CUP||Red Cabbage|
|½ CUP||Lemon Mint Yogurt Sauce|
|½ CUP||Tikka Masala Sauce|
|2 TBSP||Vegetable Oil|
Step 1 - Deep fry the frozen filets in a 350°F deep fryer. Cook for 7 minutes 30 seconds. Shake basket after 3 minute 45 seconds. For safety, product must be cooked to an internal temperature of 165°F as measured by a thermometer.
Step 2 - While the chicken is cooking, heat the vegetable oil in a small saucepan over medium heat. Add the tikka masala sauce and stir to combine. Cook for 2-3 minutes until heated through then set aside.
Step 3 - In a small mixing bowl, combine the plain yogurt, chopped mint, lemon juice, salt, and pepper. Mix well to combine and set aside.
Step 4 - Warm the roti bread in the oven or grill for 1-2 minutes.
Step 5 - Once the chicken is fully cooked, remove it from the oven and assemble the wrap. Place the warm roti bread on a flat surface and add the spicy tikka masala and shredded red cabbage. Then add the chicken on top of the cabbage. Drizzle the tangy lemon-mint yogurt sauce on top of the chicken. Fold the roti bread in half to create a wrap. Serve hot and enjoy!