indian chicken wrap

29 Feb

i had some rotisserie chicken to use up and had this recipe ripped out of food network magazine.. i love indian food – i love naan would could be bad about this??   nothing really!  i used tj’s garlic naan for some extra flavor YUM.  next time i’ll use 2 serrano chile peppers  and more ginger for more kick!  the white sauce was delicious — reminds me of tzatiki sauce!



Indian Chicken Wrap

recipe from food network



  • 1 1-inch piece ginger, peeled
  • 1 serrano chile pepper, halved, seeded and roughly chopped
  • 1/2 small onion, roughly chopped
  • 1/2 teaspoon ground cumin
  • Kosher salt
  • 1/2 cup low-fat plain yogurt
  • 2 teaspoons fresh lime juice
  • 1/3 cup chopped fresh cilantro
  • 1 tablespoon vegetable oil
  • 2 cups shredded rotisserie chicken, skin removed
  • 2 medium carrots, shredded
  • 4 pieces naan bread or pocketless pita, warmed


Combine the ginger, chile, onion, cumin and 1/4 teaspoon salt in a mini food processor and pulse to make a thick paste. (Or finely chop and mash with the flat side of a knife.) Mix the yogurt, lime juice, cilantro and a pinch of salt in a bowl. Cover and chill until ready to use.

Heat the vegetable oil in a large skillet over medium-high heat. Add the ginger-chile paste and cook, stirring, until most of the liquid has evaporated and the mixture is slightly toasted, about 5 minutes. Stir in the chicken, carrots, 1/4 teaspoon salt and 1/2 cup water and continue to cook, stirring, until the sauce is thick and the chicken is heated through, about 2 more minutes. Season with salt.

Spoon one-quarter of the chicken filling down the middle of each piece of bread. Drizzle with some of the yogurt sauce and roll up.


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