Chicken Wraps with Mango-Chutney

Perfect for lunch or dinner, this sweet and spicy wrap will be a new favorite.  Recipe makes 4 wraps.

What you’ll need:

  • 2 (6-ounce) boneless, skinless chicken breast halves
  • 1 tablespoon curry powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/2 cup plain Greek yogurt (non-fat or 2%)
  • 1/4 cup mango chutney
  • 3 tablespoons sliced green onions
  • 1 (8.8 ounce) package naan bread
  • 2 cups mixed salad greens

What you’ll do:

  • Place chicken between 2 sheets of plastic wrap.
  • Pound to 1/2-inch thickness using a meat mallet or small skillet.
  • Cut each in half crosswise.
  • Combine the curry powder, salt and 1/4 teaspoon pepper.
  • Sprinkle the curry mixture over both sides of the chicken.
  • Heat a large nonstick skillet over medium-high heat.
  • Add the oil and swirl to coat.
  • Add the chicken to the pan.
  • Cook 3 minutes on each side or until done.
  • Remove from the pan and let stand 5 minutes.
  • While the chicken is resting, combine the yogurt, chutney, green onions and 1/4 teaspoon pepper in a small bowl.
  • Warm the naan according to package directions.
  • Cut in half crosswise.
  • Spread the yogurt mixture over the naan halves.
  • Top evenly with the greens and chicken.
  • Roll up and serve.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!


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