TANDOORI CHICKEN WRAP.



Tandoori Chicken Breasts on Pitas

Jan 2, 2012
image
Ann Stratton
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Cal/Serv:
Yields:
Prep Time: 0 hours 15
Total Time: 0 hours 15
Ingredients
1/4 c. all-purpose flour
2 tbsp. curry powder
1/4 tsp. each salt and pepper
skinless, boneless chicken breast halves, tender removed (see Note)
1 tbsp.
Yogurt Sauce
3/4 c. plain lowfat yogurt
1 tbsp. finely chopped red onion
1 tsp. minced garlic
1/4 tsp. each ground cumin and salt
yellow bell pepper
medium tomatoes and Kirby (pickling) cucumbers
pitas
Garnish: lime wedges and chopped cilantro
Directions
  1. Mix flour, curry powder, salt and pepper in a plastic food bag. Add chicken, close bag and shake to coat. Remove chicken; shake off excess flour.
  2. Meanwhile heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning once, 10 minutes or until golden and cooked through. Remove to a cutting board.
  3. While chicken cooks, mix Sauce ingredients in a bowl, coarsely chop bell pepper, tomatoes and cucumbers, and toast pitas.
  4. Cut chicken diagonally in 1/2-in.-wide strips. Place a pita on each plate. Top with pepper, tomato and cucumber, then chicken. Spoon on sauce; garnish with limes and cilantro.





Video: TANDOORI CHICKEN RECIPE - Without a tandoor!

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Date: 12.12.2018, 18:57 / Views: 72295