Categories: Meals

Ingredients

• 6 tbsp unsalted butter
• 1 onion, finely diced
• 1 large red jalapeno (1/2 sliced, 1/2 minced)
• 1 tbsp chopped fresh thyme
• 3 garlic cloves, minced
• 1 tbsp grated peeled fresh ginger
• 1 tbsp curry powder
• 1 lb. sweet potatoes, peeled, quartered lengthwise and sliced 1/2 inch thick
• Kosher salt and black pepper
• 3 cups shredded rotisserie chicken
• 4 9-inch-squash lavash flatbreads
• 1/4 cup fresh cilantro

Directions

1. Melt 2 tbsp butter in a medium saucepan over high heat. Add the onion, sliced jalapeno and thyme and cook, stirring, until softened, 2-3 minutes. Add the garlic and ginger and cook, stirring, until golden, about 1 minute. Add 2 more tbsp butter and the curry powder; cook, stirring, until the butter is melted and the curry powder is toasted, 30 seconds. Add the sweet potatoes and stir to coat, then add 1 tsp salt, pepper and 2 cups water. Bring to a boil, then reduce the heat to a simmer; cover and cook until the sweet potatoes are tender, about 15 minutes.

2. Add the chicken to the pan. Cut the remaining 2 tbsp butter into pieces and stir into the mixture. Cook until the chicken is hot and the potatoes start falling apart, about 3 minutes. Season with salt and pepper.

3. Heat the lavash in a large nonstick skillet over high heat, about 30 seconds a side. Pile the chicken mixture in the center of each lavash; top with the cilantro and minced jalapeno. Fold in the sides and roll up like a burrito; cut in half.

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