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Marinate the diced chicken breast with the spices, garlic, ginger, and 100g of low-fat Greek yoghurt.
In a pan, melt the 20g of light butter and sauté the sliced onion.
Add the cashew nut butter (or regular cashew nuts), diced/chopped tomatoes, and the same spices used for the chicken marinade.
Stir in the 40g of low-fat Greek yoghurt to create the butter chicken sauce.
Evenly distribute the cooked butter chicken into each of the 4 low-calorie wraps/tortillas.
Add 70g of cooked white rice and coriander to each burrito.
To reheat, thaw in the fridge overnight and bake at 200 degrees Celsius for 8-12 minutes, or air fry at 190 degrees Celsius for 5-8 minutes.