Indian-Spiced Chicken Wraps Recipe


Published:

Photography Terry Brennan, Food Styling Lara Miklasevics


What’s not to love about a great sandwich? While I often find that a sandwich from a restaurant seems better than one made at home, the secret to getting that quality is in gourmet touches such as seasonings and spreads to ramp up the lunchtime staple. Creative approaches can reshape a classic sandwich and make it into a main dish for dinner as well. In this recipe adapted by Alison Lewis from her book, 400 Best Sandwich Recipes, which appeared in Real Food, the flavors of a cardamom-spiced mixture combine with the Cucumber-Mango Raita for a delightfully flavorful sandwich. Plus, this recipe can be just as good made with gluten-free bread. And any leftover raita can be served with chicken, seafood or pork, or spooned over toasted crostini.


Indian-Spiced Chicken Wraps

Makes 4 servings

1 teaspoon cumin
12 teaspoon coriander
12 teaspoon cardamom
12 teaspoon salt
14 teaspoon freshly ground black pepper
14 teaspoon cinnamon
4 (about 112 pounds) boneless skinless chicken cutlets
14 cup freshly squeezed lime juice
2 tablespoons olive oil
4 naan bread wraps, warmed
1 cup Cucumber-Mango Raita (recipe below)
4 lettuce leaves, iceberg, arugula or other to line naan


Cucumber-Mango Raita
Makes 112 cups

1 medium cucumber, peeled, seeded and grated
12 medium mango (12 cup), peeled and chopped
1 tablespoon fresh mint, chopped
1 tablespoon fresh cilantro, chopped
1 cup plain nonfat Greek yogurt
14 teaspoon kosher salt


In a small bowl, combine cumin, coriander, cardamom, salt, pepper and cinnamon. Rub over chicken and drizzle with lime juice. Toss gently. Cover and refrigerate at least 1 hour.

For the raita: In a large bowl, combine cucumber, mango, mint and cilantro. Stir in yogurt and salt and mix well. Use immediately or store covered in the refrigerator up to 2 days.

In a large skillet, heat oil over medium heat. In batches as necessary, cook chicken 4 minutes per side, until no longer pink inside.

Place naan on a work surface. Spread chicken, raita (14 cup per sandwich) and lettuce among wraps. Fold edges over filling, roll up and serve immediately.


Cook’s Note: You can also grill the chicken for this recipe. Simply preheat a greased grill to medium-high. Cook chicken, covered, 4 minutes per side, until no longer pink inside.


Nutrition info Indian-Spiced Chicken Wraps (Per Serving): Calories 670 (199 From Fat); Fat 23g (Sat. 5g); Chol 116mg; Sodium 1287mg; Carb 50g; Fiber 9g; Protein 54g

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