Indian Chicken Wraps
A flavorful bite of India awaits with these wraps, combining robust spices and tender chicken in warm naan or pita, perfect for lunch or dinner.
Ingredients
For the filling
- 1 inch piece ginger, peeled
- 1 serrano chile pepper, halved, seeded, and roughly chopped
- 0.5 small onion roughly chopped
- 0.5 teaspoon ground cumin
- 0.25 teaspoon Kosher salt
- 2 cups shredded rotisserie chicken (skin removed)
- 2 medium carrots, shredded
- 1 tablespoon vegetable oil
- 0.5 cup water for thickening the sauce
For the yogurt sauce
- 0.5 cup low-fat plain yogurt
- 2 teaspoons fresh lime juice
- 0.33 cup chopped fresh cilantro
- 1 pinch Kosher salt
For assembly
- 4 pieces naan bread or pocketless pita, warmed
- Potato chips, for serving (optional)
Instructions
Preparation of filling
- Blend or finely chop and mash ginger, chile, onion, cumin, and ¼ tsp salt into a thick paste.
- In a bowl, mix yogurt, lime juice, cilantro, and a pinch of salt. Cover and refrigerate until needed.
Cooking the filling
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the ginger-chile paste and cook, stirring, until most liquid evaporates and it smells slightly toasted (about 5 minutes).
- Stir in chicken, carrots, ¼ tsp salt, and ½ cup water. Cook until the sauce thickens and the chicken is heated through (about 2 minutes). Add more salt if needed.
Assembling wraps
- Spoon one-quarter of the filling down the center of each piece of bread.
- Drizzle with the yogurt sauce, roll up, and serve with chips if desired.
Notes
To adjust spice level, modify the amount of serrano pepper used. Leftovers can be stored separately in airtight containers in the fridge for up to 3 days.