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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Another Indian Recipe from my MIL. Want to try it. Ingredients:
2 tablespoons grapeseed oil |
1 red onion, finely chopped |
1 tablespoon garlic, grated |
1 tablespoon ginger, grated |
1/4 cup tandoori paste |
1 lb chicken breast (boneless, skinless, cut into bite-sized pieces) |
1/2 cup yogurt, low-fat plain |
6 large whole wheat tortillas |
3/4 cup mozzarella cheese, grated |
Directions:
1. Place the oil in a nonstick skillet over medium heat and saute the.
2. onion, garlic, and ginger for 3 minutes.
3. Add the tandoori paste and cook for 1 minute.
4. Add the chicken and cook until it's almost cooked through, about 8 minutes. Add the yogurt and cook until the chicken is completely cooked through, another 2 minutes.
5. Preheat the oven to 400°F
6. Place one tortilla on a baking sheet and spread one-third of the chicken mixture on it, spreading it evenly over the entire tortilla.
7. Sprinkle 1/4 cup mozzarella cheese over the top and cover it with another tortilla.
8. Repeat with the remaining ingredients.
9. Bake until the cheese is melted, about 3 to 5 minutes.
10. Cut into 6 wedges and serve with any kind of chutney.
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