Tandoori Chicken Wrap

By Lv2Cook

Ingredients

• 2 tablespoons low-sodium soy sauce
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon dried orange peel
• 1 pound skinned, boned chicken breast halves cut into strips
• 2 teaspoons sesame oil or vegetable oil divided
• Cooking spray
• 1 1/2 cups julienne-cut carrot (1 1/2-inch)
• 8 sliced green onions (1-inch)
• 1/4 cup fresh cilantro leaves
• Tomato-Curry Yogurt (recipe follows)
• 4 (6-inch) flour tortillas
• 1/2 cup mango chutney
• Cilantro sprigs (optional)
• TOMATO-CURRY YOGURT
• 1 cup plain low-fat yogurt
• 1/2 cup tomato sauce
• 3/4 teaspoon curry powder
• 1/4 teaspoon sugar
• 1/8 teaspoon pepper

Details

Servings 1

Preparation

Step 1

Combine the first 7 ingredients in a medium bowl, stirring to coat chicken. Cover mixture, and marinate in refrigerator 30 minutes.

Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat. Add chicken; cook 8 minutes or until done. Remove chicken from skillet; keep warm. Add 1 teaspoon oil to skillet; place over medium-high heat until hot. Add carrot and green onions; sauté for 10 minutes or until browned. Stir in cilantro leaves.

Spread 3 tablespoons Tomato-Curry Yogurt over each tortilla. Top each with 1 cup chicken mixture and 1/3 cup carrot mixture. Roll up tortillas. Serve each wrap with 2 tablespoons of mango chutney, and garnish with cilantro sprigs, if desired.
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To Make Tomato-Curry Yogurt: Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Stir in tomato sauce and remaining ingredients. Cover and chill.

Recipe Makes: 3/4 cup
Serving Size: 3 tablespoons