Madras Double-Mango Chicken Wrap |
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Prep Time: 45 Minutes Cook Time: 6 Minutes |
Ready In: 51 Minutes Servings: 4 |
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A low-fat chicken salad wrap Ingredients:
3/4 cup plain low-fat yogurt |
4 teaspoons curry powder |
3 boneless skinless chicken breast halves, each sliced into 4 long strips |
salt |
1 mango, peeled, pitted, and cubed |
4 slices red onions |
2 teaspoons hot sauce |
4 large burrito-size flour tortillas |
4 teaspoons mango chutney |
8 leaves green leaf lettuce |
Directions:
1. In a bowl, combine 1/2 cup yogurt and curry powder; add the chicken breast strips; stir again to combine.
2. Marinate for 30 minutes at room temperature.
3. Preheat a lightly oiled stove-top grill pan over high heat; grill the chicken breasts, turning once, about 3 minutes on each side until just cooked through.
4. Salt the chicken, then combine it with the remaining 1/4 cup yogurt, mango, onion, and hot sauce; salt again if necessary.
5. To assemble: heat tortillas just until warm and pliable; spread 1 teaspoon chutney evenly onto each tortilla.
6. Top each with 2 lettuce leaves and a quarter of the chicken mixture in a thick horizontal strip across the bottom third of the tortilla, making sure the ingredients don’t touch the edges.
7. Fold in both sides, then roll the wrap away from you; complete the wraps with the remaining ingredients; cut in half on the bias and serve immediately.
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