Chicken Tikka Masala Wraps

Instructions

1. Marinate the chicken
   In a bowl, combine chicken pieces with 1 tablespoon of the garam masala, half the minced garlic, and half the grated ginger. Toss to coat evenly and let marinate for at least 10 minutes while preparing other ingredients.
2. Cook the chicken
   Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned on all sides and cooked through, about 8-10 minutes. Remove chicken and set aside.
3. Prepare the sauce
   In the same skillet, add the remaining oil and sauté the diced onion until translucent, about 3-4 minutes. Add the remaining garlic and ginger and cook for 1 minute until fragrant. Stir in the remaining garam masala, turmeric, and cumin, cooking for 30 seconds.
4. Finish the tikka masala
   Add the crushed tomatoes to the spice mixture and bring to a simmer. Cook for 5 minutes, then return the chicken to the skillet. Pour in the heavy cream, reduce heat to low, and simmer for another 5-7 minutes until the sauce thickens slightly. Season with salt to taste.
5. Warm the flatbreads
   While the sauce simmers, warm the flatbreads or tortillas in a dry skillet or microwave until soft and pliable.
6. Assemble the wraps
   Lay a warm flatbread on a clean surface. Place a quarter of the spinach leaves in the center, then spoon about a quarter of the chicken tikka masala over the spinach. Sprinkle with fresh cilantro and a dollop of yogurt.
7. Fold and serve
   Fold the bottom edge of the flatbread up over the filling, then fold in the sides and roll up tightly to form a wrap. Repeat with the remaining ingredients to make 4 wraps. Cut each wrap in half diagonally if desired and serve immediately.