Spicy Chicken and Potato Handheld Wraps

1.Prepare the Potatoes: Place the diced potatoes in a small saucepan, cover with cold salted water, and bring to a boil. Cook for 5-7 minutes until slightly tender but still firm. Drain immediately and set aside.

2.Season the Chicken: In a bowl, toss the cubed chicken with 1 teaspoon of the curry powder, 1/4 teaspoon of salt, and the black pepper.

3.Sauté Aromatics: Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned on all sides, about 5 minutes. Remove the chicken and set aside.

4.Build the Base Flavor: Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 4 minutes. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.

5.Bloom the Spices: Stir in the remaining 1 teaspoon curry powder, cumin, turmeric, and cayenne pepper. Cook for 30 seconds, stirring constantly, until the spices are highly aromatic.

6.Simmer the Filling: Return the browned chicken to the skillet. Add the par-cooked potatoes and the chicken broth (or water). Bring the mixture to a gentle simmer, cover, and cook for 8-10 minutes, or until the potatoes are fork-tender and the chicken is cooked through, allowing most of the liquid to be absorbed.

7.Finish and Rest: Remove the lid, stir in the remaining 1/4 teaspoon of salt, and cook uncovered for 2 minutes to reduce any excess liquid. Stir in half of the fresh cilantro. Remove from heat and let the filling rest for 5 minutes.

8.Assemble the Wraps: Warm the flour tortillas according to package directions (a dry skillet works well). Spoon an equal portion of the spicy chicken and potato filling down the center of each tortilla. Sprinkle with the remaining fresh cilantro.

9.Serve immediately, folded tightly like a burrito or rolled like a wrap. Offer optional yogurt sauce or hot sauce on the side.