Spicy Indian Pulled Chicken Wrap
with minty yogurt and cucumber sauce
We're putting last night's leftover chicken to good use and building flavorful chicken wraps. Worried about the spice? Don't be! The minty yogurt sauce will leave you cool as a cucumber.
Smarts: Can't find naan? Pita bread or flour tortillas are a fine substitution.
Smarts: Can't find naan? Pita bread or flour tortillas are a fine substitution.
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Ingredients
Minty Yogurt and Cucumber Sauce:
- Cucumbers, small - 1 , peeled and julienned
- Mint, fresh - 2 Tbsp , finely chopped
- Yogurt, plain - 2 cups
Spicy Indian Pulled Chicken Wrap:
- Shallots - 1 clove , finely chopped
- Romaine lettuce - 2 cups , thinly sliced
- Leftover chicken meat (from Mon) - ~3 cups , shredded or pulled with a fork
- Cumin - 1 Tbsp
- Curry powder - 2 tsp
- Garlic powder - 1 tsp
- Black pepper - 1 tsp
- Naan - 4 pieces
- Sriracha or hot sauce (opt) - to taste
Prep
- Shallots / Romaine lettuce - Prep as directed. Mix together. (Can be done up to 3 days ahead)
- Cucumbers / Mint - Prep as directed.
- Make yogurt sauce - In a medium mixing bowl combine cucumber, mint, and yogurt. Add salt to taste. (Can be done up to 3 days ahead)
- Season the chicken - Sprinkle the pulled chicken meat with the cumin, curry powder, garlic powder, and black pepper. (Can be done up to 1 day ahead)
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Make
- Place seasoned leftover chicken in a saute pan or skillet and warm over medium-low heat until it's hot.
- Heat up naan according to package instructions.
- Assemble wraps by dividing chicken equally among the wraps. Top with shallots and lettuce mixture, spoon yogurt mint sauce on top, and drizzle on Sriracha or other hot sauce if desired. Enjoy!
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