Curried Chicken Wraps
added 03/07/08
Serves 4
Cucumber Raita:
1 cup low-fat plain yogurt
1 Tbs. lime juice
1 small clove garlic, minced
1 small cucumber, peeled, seeded and diced
1/2 tsp. ground cumin
1/4 tsp. each salt and pepper
2 Tbs. chopped fresh mint
8 whole-wheat flour tortillas, warmed
1 lb. boneless, skinless chicken breasts
1 Tbs. canola oil
1/2 cup chopped scallions (1 bunch)
1 Tbs. minced fresh ginger
1 Tbs. freshly grated orange zest
1 Tbs. finely chopped jalapeno or serrano pepper (2 small peppers)
1 tsp. curry powder
1 Tbs. rice wine, sake, or orange juice
1/2 tsp. salt & freshly ground pepper, to taste
11/2 cups red seedless grapes (8 oz.), washed, dried, and halved
In a small bowl, combine Cucumber Raita ingredients. Cover and refrigerate 30 minutes.
Cut chicken into 1/4-inch-thick strips.
Heat a wok or large nonstick skillet over medium-high heat. Add oil and tilt pan to coat it evenly. Add scallions, ginger, orange zest, and the hot pepper. Cook, stirring, until fragrant, about 1 minute.
Add chicken; stir-fry for 1 minute. Add curry powder, rice wine, (or sake or orange juice), salt, and pepper. Cook, stirring, until chicken is browned and no longer pink in the center, about 2 minutes. Transfer to a medium bowl. Add grapes; toss to mix.
To serve, spoon 1/2 cup chicken mixture and 2 tablespoons Cucumber Raita on to each tortilla. Roll tortilla. Serve remaining raita for dipping.
—EatingWell, Spring 2003
Shopping List
Lime juice (Grocery or Produce)
Ground cumin (Grocery or Bulk)
Canola oil (Grocery)
Curry powder (Grocery or Bulk)
8 whole-wheat flour tortillas (Dairy)
1 cup low-fat plain yogurt (Dairy)
Rice wine (International), sake (Wine), or orange juice (Dairy)
1 lb. boneless, skinless chicken breasts (Meat)
Red seedless grapes (Produce)
1 bunch scallions (Produce)
Fresh ginger (Produce)
1 organic orange for zest (Produce)
1 jalapeno or serrano pepper (Produce)
1 garlic (Produce)
1 small cucumber (Produce)
Fresh mint (Produce)
