Indian Butter Chicken Wraps

I’ll be honest with you—Indian butter chicken is one of my comfort foods. The creamy, spiced tomato sauce paired with tender chicken never fails to make me happy. But here’s the thing: sometimes, I don’t want to sit down to a heavy plate of rice or naan. I want something handheld, something quick, something I can wrap up and take on the go. That’s where these Indian Butter Chicken Wraps come in. They’ve become one of my favorite ways to enjoy butter chicken without losing that irresistible flavor.

What This Recipe Is All About

This recipe takes all the magic of butter chicken—tender chicken, silky tomato-cream sauce, and fragrant spices—and tucks it inside a soft wrap (like a tortilla, roti, or naan). Think of it like an Indian-inspired burrito, but lighter and fresher. Add crunchy veggies or a drizzle of cooling yogurt sauce, and suddenly, you’ve got a meal that feels exciting, fun, and just a little indulgent.

Why This Recipe Is Special

What makes these wraps shine is the balance—they’re comforting but not too heavy, customizable but still deeply satisfying. They work as a quick weeknight dinner, a meal-prep lunch, or even something you can pack for a picnic. You’re essentially taking a classic, much-loved dish and giving it a modern, flexible spin.

Why You’ll Love This Recipe

Here’s what I think you’ll appreciate once you make it yourself:

• All the flavor, less fuss – you get the richness of butter chicken without needing a whole spread of sides.
• Portable and fun – no fork required; just roll, wrap, and enjoy.
• Customizable – add lettuce, onions, cucumbers, or even cheese if you’re feeling fusion-y.
• Make-ahead friendly – prep the chicken in advance, then build wraps whenever hunger strikes.
• Balanced comfort food – creamy and spiced, but paired with fresh veggies it feels lighter than the traditional version.

Tools You’ll Need

Don’t worry—you don’t need a professional kitchen for this. Just a few basics:

• Large skillet or sauté pan – to cook the chicken and simmer the sauce.
• Mixing bowls – one for marinating the chicken, another for mixing any sauces or toppings.
• Cutting board + sharp knife – for chopping veggies and slicing chicken.
• Measuring cups/spoons (US) or kitchen scale (metric) – whichever system you prefer for accurate amounts.
• Tongs or spatula – for flipping and stirring without making a mess.
• Foil or parchment paper – helpful if you want to wrap them tightly for on-the-go meals.

Ingredients

(Serves 4 wraps)

For the Butter Chicken:

• 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
• ½ cup (120 g) plain Greek yogurt (for marinating)
• 2 tbsp (30 ml) lemon juice
• 1 tbsp (15 g) ginger-garlic paste (or ½ tbsp each of grated ginger + minced garlic)
• 1 tsp (5 g) ground cumin
• 1 tsp (5 g) garam masala
• 1 tsp (5 g) ground turmeric
• ½ tsp (2.5 g) chili powder (adjust to taste)
• 2 tbsp (30 g) unsalted butter
• 1 tbsp (15 ml) oil
• 1 medium onion, finely chopped
• 1 cup (240 g) canned tomato puree
• ½ cup (120 ml) heavy cream (or coconut cream for dairy-free)
• Salt to taste

For the Wraps:

• 4 large wraps (naan, tortillas, or roti—whatever you love)
• 1 cup (50 g) shredded lettuce
• ½ cucumber, sliced thin
• ½ red onion, sliced thin
• Fresh cilantro (optional, but highly recommended)
• ½ cup (120 g) plain Greek yogurt mixed with 1 tsp lemon juice and a pinch of salt (for drizzling)

Step-by-Step Instructions

1. Marinate the Chicken
   • In a mixing bowl, combine yogurt, lemon juice, ginger-garlic paste, cumin, garam masala, turmeric, chili powder, and a good pinch of salt.
   • Add chicken pieces, coat well, and let them sit for at least 20 minutes (or overnight in the fridge for max flavor).
     Tip: Don’t skip the marinade—it’s what makes the chicken juicy and flavorful.
2. Cook the Chicken
   • Heat oil and 1 tbsp butter in a large skillet over medium heat.
   • Add marinated chicken (in batches if needed) and sear until golden brown. It doesn’t have to be fully cooked yet—that’ll happen in the sauce. Remove and set aside.
3. Make the Sauce
   • In the same pan, melt the remaining 1 tbsp butter. Add onions and cook until soft and golden.
   • Stir in tomato puree, simmer for 5–7 minutes until it thickens slightly.
   • Lower the heat, stir in cream, then return the chicken to the pan. Simmer gently for 10 minutes until the chicken is cooked through and the sauce is rich and silky.
     Reassurance: If your sauce looks too thick, add a splash of water. Too thin? Simmer a bit longer—it will thicken up beautifully.
4. Assemble the Wraps
   • Warm your wraps (a quick toast in a dry pan works wonders).
   • Spoon butter chicken down the center, layer with lettuce, cucumber, onion, and a sprinkle of cilantro.
   • Drizzle yogurt sauce over the top.
5. Wrap It Up
   • Fold in the sides, roll tightly, and you’re good to go!
     Pro tip: If you’re packing it for later, wrap it in foil or parchment to hold everything in place.

Serving Ideas

• Pair with a light cucumber salad on the side.
• Add pickled onions for a tangy kick.
• Make it a meal-prep lunch by storing components separately and assembling fresh.

Variations & Customization

• Spice level: Add extra chili powder or sliced jalapeños for heat.
• Dairy-free: Swap cream for coconut cream and yogurt for coconut yogurt.
• Fusion twist: Add shredded cheese inside the wrap for a “butter chicken quesadilla” vibe.
• Low-carb: Use lettuce wraps instead of tortillas.

Storage & Make-Ahead

• Butter chicken: Store in an airtight container in the fridge for up to 3 days, or freeze for 2 months.
• Wrap assembly: Best fresh, but you can wrap them up and refrigerate for a day (they may soften slightly).

Pro Tips & Mistakes to Avoid

• Secret #1: Marinate longer if you can—it deepens the flavor so much.
• Secret #2: Don’t rush the sauce; letting it simmer brings out the richness.
• Mistake to avoid: Overstuffing your wrap. I’ve done it, and trust me—it’s messy. Less filling makes for a better wrap.
• Mistake to avoid: Using cold wraps. Warm wraps are pliable and won’t tear as easily.

Recipe Details

• Yield: 4 wraps
• Prep time: 20 minutes (plus marinating time)
• Cook time: 25 minutes
• Total time: 45 minutes

Nutrition (per wrap, approx.):

• Calories: 430
• Protein: 26 g
• Fat: 18 g
• Carbs: 38 g
• Fiber: 3 g

A Warm Closing

If you’ve ever craved butter chicken but wanted something easier, lighter, and fun to eat, these wraps are your answer. I absolutely love making them when I want comfort food that doesn’t weigh me down. I hope you give them a try in your kitchen—make them your own, share them with friends, or even pack one for work.

And if you do make them, I’d love to hear how it went for you. Did you stick to the classic version or try a variation? Drop me a comment, share a photo, or just let me know—I’d be so excited to see your take on these Indian Butter Chicken Wraps.