Chicken Korma Wrap

This is my first entry since transferring over my blog to blogger. No post last week, as I was working hard to try and update this new one. I decided to switch because there are a couple of features I really wanted on blogger. Still more to go, but I'm working at it and learning a lot. So here we go!

Leftover night! Tonight I came up with one of those meals that doesn't necessarily make any cultural sense, but ended up being really good anyway, so I thought I'd share. I must admit, I didn't make the Korma sauce myself. I feel as though generally speaking, Indian sauces require a lot of ingredients, and that I very much like the pre-made stuff just about as much as I do what I've had in local restaurants.

First

Chicken:

• Fry up about chicken breast, cut into a 1 inch dice and seasoned with salt and pepper over a medium-high heat (I had cooked 2 lbs of it, which would explain why I had so many leftovers to use up tonight!).
• Add 1 jar Korma or Butter Chicken sauce. I used President's Choice Blue Menu Korma Sauce and had to add a little milk to thin it out somewhat. Let simmer for 10-15 minutes on low to medium low heat.

Slaw:
Throw together:

• about 1 cup shredded cabbage or coleslaw mix
• 1/4 onion finely sliced or chopped on a mandolin
• 1/4 cup crumbled goat feta, or Greek feta
• 1/4 of a tomato, finely diced
• 2 sliced baby dills
• 2 thinly sliced pepperoncinis, or other pickled hot peppers
• 1 tbsp fresh chopped cilantro (optional)

Whisk together in a small bowl:

• 2 tbsp mayo (I like light olive oil mayo)
• 1/4-1/2 tsp granular old fashioned mustard
• 1-2 tsp lemon juice
• A good amount of pepper

Add the dressing to the slaw.

Then just pile the chicken mix onto your favourite wrap, maybe a nice thick pita or a whole wheat tortilla, and top with the slaw. Wrap and serve!