BUTTER CHICKEN Wraps

2 Farrah’s wraps of choice
1 ½ cups butter chicken curry (cooked)
1 ½ cups basmati rice (cooked)
1 tbsp melted butter
8 tbsp plain yoghurt
4 tbsp cucumber (roughly chopped)
1 tsp chopped mint
1 pinch of ground cumin and cayenne pepper

Preheat oven to 180°C. Line a baking tray with baking paper.

Lay a wrap on a board and down the centre place ¾ cup of the rice and butter chicken. Fold in the left and right sides and then roll the wrap to form the parcel. Place seam-side down on the baking tray and lightly brush with butter. Repeat with the second wrap.

Bake for 20-30 minutes or until the outside of the wraps are golden and crispy.

Serve with yoghurt and cucumber.