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Chicken Wraps with Mango Chutney

Oxmoor House
Hands-On time 30 mins
Total time 30 mins
Yield Serves 4 (serving size: 1 wrap)
Using curry powder gives potential health benefits (when turmeric is combined with black pepper, it becomes an amazing anti-inflammatory agent).  Mango chutney sweetens this deliciously spicy lunch option.

Ingredients

  • 2 (6-ounce) skinless, boneless chicken breast halves
  • 1 tablespoon curry powder
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 tablespoon olive oil
  • 1/2 cup 2% reduced-fat Greek yogurt
  • 1/4 cup mango chutney
  • 3 tablespoons sliced green onions
  • 1 (8.8-ounce) package white naan bread
  • 2 cups mixed spring greens

Nutrition Information

  • calories 405
  • caloriesfromfat 0.0 %
  • fat 10.2 g
  • satfat 2.7 g
  • monofat 2.8 g
  • polyfat 0.6 g
  • protein 27.6 g
  • carbohydrate 47.9 g
  • fiber 2.4 g
  • cholesterol 56 mg
  • iron 3.2 mg
  • sodium 797 mg
  • calcium 40 mg

How to Make It

  1. Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Cut each chicken breast half in half crosswise.

  2. Combine curry powder, salt, and 1/4 teaspoon pepper. Sprinkle curry mixture over both sides of chicken. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add chicken to pan. Cook 3 minutes on each side or until done. Remove from pan; let stand 5 minutes.

  3. While chicken stands, combine yogurt, chutney, green onions, and remaining 1/4 teaspoon pepper in a small bowl.

  4. Warm naan according to package directions; cut in half crosswise. Cut chicken into 1/2-inch-thick slices. Spread yogurt mixture evenly over naan halves. Top evenly with greens and chicken; roll up.

Cooking Light Real Family Food