Coconut‑Milk Curry Chicken Wraps

Ingredients

• 1 cup Cooked shredded chicken breast
• 1/2 cup Coconut milk
• 1 tablespoon Curry powder
• 2 pieces Flour tortillas
• 1 cup Romaine lettuce
• 1 teaspoon Olive oil
• 1/4 teaspoon Salt
• 1/8 teaspoon Black pepper

Instructions

1. 1

   Heat olive oil in a skillet over medium heat, add curry powder and toast for 30 seconds.

2. 2

   Stir in coconut milk, shredded chicken, salt, and pepper; simmer for 8‑10 minutes until the sauce thickens.

3. 3

   Warm the tortillas in a dry pan for 1 minute per side, then fill each with lettuce and the chicken curry mixture, roll up, and serve.