Sweet Potato Wraps with Chicken

Ingredients:

• 6 tablespoons of butter
• 1 onion, finely diced
• 1 large red jalapeño (half thinly sliced, half minced; remove seeds to reduce heat), optional
• 1 tbsp chopped fresh thyme
• 3 cloves garlic, crushed
• 1 tbsp grated peeled fresh ginger
• 1 tbsp. curry powder
• 450 g sweet potato, peeled, quartered lengthwise and sliced ​​1 cm thick.
• 3 cups shredded grilled chicken (about 12 oz)
• 4 square lavash breads measuring 22 cm.
• 1/4 cup fresh cilantro

Preparation:

1. In a medium saucepan, melt 2 tablespoons of butter over high heat. Add the onion, thinly sliced ​​jalapeño, and thyme and cook, stirring, until softened, 2-3 minutes. Add the garlic and ginger and cook, stirring, until golden, about 1 minute.
2. Add another 2 tablespoons butter and the curry powder; cook, stirring, until the butter melts and the curry powder is toasted, 30 seconds. Add the sweet potatoes and toss to coat with oil, then add 1 teaspoon salt, a few grinds of pepper, and 2 cups water. Bring to a boil, then reduce heat; cover and simmer until the sweet potatoes are tender, about 15 minutes.
3. Add the chicken to the skillet. Cut the remaining 2 tablespoons of butter into pieces and add to the mixture. Cook until the chicken is heated through and the sweet potato is just beginning to soften, about 3 minutes. Season with salt and pepper to taste.
4. In a large nonstick skillet, heat the lavash over high heat for about 30 seconds per side. Spoon the chicken mixture into the center of each lavash; top with cilantro and chopped jalapeño. Fold in the sides and roll up; cut in half.