Masala Chicken Wrap

Ingredients

• 1 pound boneless chicken breast (leftovers from the grill are excellent!)

• Salt & peper to taste

• 1 tbsp olive oil

• 1/4 cup diced red onion

• 1 tbsp curry powder

• 1/4 cup raisins

• 1 cup plain yogurt

• 6  10-inch tortillas

Cabbage Slaw

• 2 cups thinly sliced cabbage (half a red/purple or green cabbage—chef's choice)

• 1 jalapeño, diced (more if you crave heat)

• 1/2 cup cilantro leaves loosely packed, minced

• red pepper flakes to taste

• juice from 1 lemon

• Salt to taste

• Sprinkle of sugar

Instructions

1. If using leftover grilled chicken, chop into 1-inch cubes. If starting from scratch, chop raw chicken breasts into 1-inch cubes and season with salt and pepper. Warm skillet over medium heat and add a few tbps olive oil. Once oil is hot, add chicken, cooking until cooked through (about 6-7 minutes). Set aside.

2. Use same sauté pan (or get a sauté pan, if using leftover chicken), warm a tiny bit more oil (we want a char here). Add diced onions and cook until they start to brown. Add curry powder and raisins. Turn off heat and seat aside.

3. In a large bowl, combine yogurt and cooked raisin/curry/onion mixture. Once chicken is cooled, add it yogurt mixture. Mix and then refrigerate as you make the slaw.

4. In another large bowl, mix cabbage, jalapeño, cilantro, red pepper flakes. Right before assembly, add the lemon juice, salt, & sugar. Toss to combine.

5. Assemble. Warm tortillas if needed (a quick 10-second zap in the microwave will do) and add chicken mixture and slaw. Fold like a burrito. Wrap in foil and take to the wild outdoors or just enjoy while at The Ridge.