Loading in way more flavour than 20 short minutes should be able to handle, these deeply delicious chicken korma wraps with coconutty slaw drop the mike on fast midweek dinners. Tender, crisp and certifiably fresh, that's a wrap!
Zest lime. Place lime zest, korma paste, chicken, ¼ teaspoon salt flakes and cracked black pepper in a bowl and mix to combine.
Heat vegetable oil in a frypan over medium-high heat. Add chicken and cook, turning occasionally, for 10–12 minutes or until cooked through. Remove from pan and wrap in aluminium foil to rest for 5 minutes. While chicken is cooking, continue with step 3.
Place coconut milk, yoghurt and a sprinkle of salt and pepper in a bowl and mix to combine.
Finely shred cabbage. Grate carrot. Finely slice spring onion. Rinse and roughly chop coriander.
Place cabbage, carrot, coriander, spring onion, coconut dressing, salt and pepper in a bowl and toss to combine.
Warm souvlaki breads according to packet instructions. Slice chicken. Cut lime into wedges. Top breads with slaw and chicken and drizzle with any resting juices. Sprinkle with crispy shallots and serve with remaining slaw and lime wedges.