Tandoori Chicken Wrap

[sundropdlc]

Does anyone have the recipe for Tandoori Chicken Wrap? I can't remember when it was in the magazine, probably 1998 or 97. It was chicken strips panfried with carrots and peppers, served in a wrap with a tomato-yogurt curry sauce. We loved it and I had saved it in my cooking light file, but...
we had a little hard drive accident and I unfortunately did not back up my recipes!
That'll teach me!

Thanks ahead for your help,
Deb

[LIsaP]

I don't have the recipe with me, but funny you should ask-I just made these last night-they are WONDERFUL.
The recipe was in the 1999 annual book, so it must have been from 1998.

Hopefully someone will have it for you. They are so good!

[Shirley Panek]

Here you go ...

http://www.cookinglight.com/bbs/smile.gif

Shirley


* Exported from MasterCook *

Tandoori Chicken Wrap

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Jan/Feb '98 Main Dish
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons low-sodium soy sauce
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/4 teaspoon ground red pepper
1/4 teaspoon dried orange peel
1 pound skinned, boned chicken breast halves -- cut into strips
2 teaspoons sesame oil or vegetable oil -- divided
Cooking spray
1 1/2 cups julienne-cut carrot (1 1/2-inch)
8 sliced green onions (1-inch)
1/4 cup fresh cilantro leaves
Tomato-Curry Yogurt (recipe follows)
4 (6-inch) flour tortillas
1/2 cup mango chutney
Cilantro sprigs (optional)

TOMATO-CURRY YOGURT
1 cup plain low-fat yogurt
1/2 cup tomato sauce
3/4 teaspoon curry powder
1/4 teaspoon sugar
1/8 teaspoon pepper

Combine the first 7 ingredients in a medium bowl, stirring to coat chicken. Cover mixture, and marinate in refrigerator 30 minutes.

Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium heat. Add chicken; cook 8 minutes or until done. Remove chicken from skillet; keep warm. Add 1 teaspoon oil to skillet; place over medium-high heat until hot. Add carrot and green onions; sauté for 10 minutes or until browned. Stir in cilantro leaves.

Spread 3 tablespoons Tomato-Curry Yogurt over each tortilla. Top each with 1 cup chicken mixture and 1/3 cup carrot mixture. Roll up tortillas. Serve each wrap with 2 tablespoons of mango chutney, and garnish with cilantro sprigs, if desired.
_____________________

To Make Tomato-Curry Yogurt: Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Stir in tomato sauce and remaining ingredients. Cover and chill.

Recipe Makes: 3/4 cup
Serving Size: 3 tablespoons

Source:
"Cooking Light, January/February 1998, p.105"
Copyright:
"© Cooking Light"

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Per serving: 395 Calories (kcal); 7g Total Fat; (18% calories from fat); 34g Protein; 39g Carbohydrate; 70mg Cholesterol; 1288mg Sodium
Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 2 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates

NOTES : For a taste of the Mideast, add turmeric, coriander, curry, and cumin to your spice rack. Sesame oil adds a nutty flavor to this dish; you can use vegetable oil in its place.
Nutr. Assoc. : 0 0 0 0 0 1009 2313 1356 0 20024 3585 0 2130706543 1664
26535 0 0 0 0 0 0 0

[sundropdlc]

Thank you so much for the recipe!! I have really been missing this; it was one of my favorites. Sorry it took so long for me to respond, I was away for awhile.
Anyway, thanks again. I know I'll enjoy!