Chicken Naan Wraps with Butter Chicken Crema

Steps

1. Preheat oven to 200°C (if using). Preheat BBQ hot plate (if using). Prep chicken. Pat chicken dry and slice 2cm. Toss in a bowl with butter chicken paste and 3/4 tsp salt.
2. Prep salad. In a bowl, combine cucumber, tomato and spring onion with a drizzle of olive oil and vinegar. Season to taste. Set lettuce aside separately.
3. Cook chicken. Heat a drizzle of oil in a fry-pan on medium-high heat. Stir-fry chicken for about 8 minutes, or until cooked through. Add almonds to pan and cook a further 2 minutes, until golden. Rest, covered. Alternatively, do this on the BBQ.
4. Heat naan bread. Wrap naan breads in a damp tea towel and microwave on high for about 2 minutes, until warmed through. Alternatively, cook naan bread on BBQ for 1-2 minutes each side or wrap in foil and heat in oven for 10-15 minutes, until warmed through.
5. Serve naan breads topped with salad, lettuce, chicken, butter chicken crema and mint.