Tangy Turmeric Chicken Wraps

Simple and quick grilled chicken with a delicious sauce and fresh vegetables in a pita or naan wrap! This recipe is a great base for your own wrap ideas. Play with the ingredient level - maybe you’d like it spicier, saltier or more tangy!

INGRIDIENT

1 cup plain yogurt

½ onion, chopped

2 tablespoons lemon juice

1 tablespoon ground turmeric

¼ teaspoon ground cumin

½ teaspoon paprika

½ teaspoon salt

⅛ teaspoon ground ginger

⅛ teaspoon cayenne pepper

ground black pepper to taste

2 skinless, boneless chicken breast halves - cut into strips

¼ cup water

1 teaspoon vegetable oil

4 pita breads

1 medium cucumber, diced

1 bunch fresh parsley, finely chopped

DIRECTION

Step: 1

Whisk together the yogurt, onion, lemon juice, turmeric, cumin, paprika, salt, ginger, cayenne pepper, and black pepper in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour.

Step: 2

Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the chicken from the marinade, and shake off excess.

Step: 3

Cook the chicken on the preheated grill until well-browned and no longer pink in the center, 5 to 7 minutes. Cut the chicken into bite-sized pieces. Set aside.

Step: 4

Pour the water, oil, and remaining marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer until thickened and bubbling, about 10 minutes; stir in the chicken.

Step: 5

Serve chicken on the pita breads, and top with cucumber and parsley.

NUTRITION FACT

Per Serving: 307 calories; protein 22.1g; carbohydrates 44g; fat 4.7g; cholesterol 37.3mg; sodium 696mg.

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